Busy bakesale baker bee!

Well I taste tested these muffins last week at work with a few co-workers (the glutinous variety) so I've decided to make them for a bake sale at work tomorrow, this time gluten free. I'm about to start experimenting with different berries, next batch will be Cranberry lemon ricotta for my breakfasts for the week :)

Blueberry* Lemon Ricotta Muffins

Yield: Makes 15 muffins
Cook Time: 25 minutes

Ingredients:

• 2 cups all-purpose flour – if gluten free at 1 ¾ cups of El Peto all-purpose gluten free flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 teaspoon salt
• 1/3 cup fruit sugar or sugar substitute
• Zest of 2 lemons
• 1/2 cup butter substitute like I can’t believe it’s not butter
• 1 tsp vanilla
• 1 cup ricotta cheese (whole or low-fat is fine)
• 1 cup soy or other non-dairy milk
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 pint fresh blueberries*

Topping ingredients:

• 1/3 cup of fruit sugar or sugar substitute
• Zest of 1 lemon


*You can use another type of ‘berry’ fruit as well – blackberries, cranberries, strawberries, raspberries etc. just add approximately 1 cup of berries (more if you like a fruity muffin, less if you prefer a hint of berry with lots of muffin)

Directions:

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.

In a medium bowl (I use a 4 cup measuring cup, makes pouring easier), whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a small bowl, add the sugar and lemon zest. Mix together well with a fork.

Using an electric or stand mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and vanilla and beat until smooth. Beat in the, soy or other dairy milk alternative, egg, and lemon juice.

Add the dry ingredients and mix until just blended and gently fold in blueberries. Using an ice cream scoop or large spoon, fill each muffin cup with batter.

Zest remaining lemon into a bowl with 1/3 cup of sugar, mix until evenly distributed (it will have the texture of wet sand). Generously sprinkle the lemon sugar topping over each muffin top.

Bake muffins for about 25 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes in the pan and then remove to finish cooling on a wire rack

Eat!

Enjoy!!