Low Carb Lemon Ricotta Muffins recipe

Rate it 05/25/2010

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Low Carb Lemon Ricotta Muffins recipe
Low carb and gluten-free recipe for Lemon and Ricotta Cheese Muffins - light and fluffy treats!


1 cup soy flour
1 cup almond flour
1/3 cup sugar substitute
2 1/2 tsp baking powder
1/2 tsp salt
1 cup ricotta cheese, drained
2 eggs, lightly beaten
1/3 cup soy milk
6 tbs butter, melted
2 tbs lemon zest
1 tbs lemon juice


Preheat oven to 200 C. Grease 12 regular sized muffin pans or line with muffin liner. Set aside.

In a bowl, mix soy flour, almond flour, baking powder, sugar substitute and salt.

In another bowl, whisk eggs, milk, lemon zest, lemon juice, cheese and melted butter.

Pour wet ingredients into dry ingredients. Mix until just about moistened. Do not overmix or muffin will be dense.

Pour batter into prepared muffin pans. Bake for 20 -25 minutes or until light brown and springy to the touch. Insert toothpick at center of muffin to test for doneness (toothpick must come out clean).

When done, remove from pan and cool on wire rack.

Recipe courtesy of Cafe Nilson.
Reproduced under a Creative Commons license.

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