Whole Wheat Lemony Ricotta Muffins
These deliciously moist and lemony ricotta muffins are made with most whole wheat flour and olive oil, which adds health benefits to your diet without losing any great flavor and texture.
or whole wheat pastry, or white whole wheat flour
plus extra for sprinkling
or canola oil, or light olive oil
finely grated, from 2 medium sized lemons
low-fat or whole fat
Line 12 muffin cups with paper liners or coat with cooking spray or grease with butter.
Preheat the oven to 350℉ (180℃).
Sift or whisk together the flours, baking powder, baking soda, and salt in a large mixing bowl, and mix well.
In another medium bowl, whisk together the sugar, butter, olive oil, lemon zest, ricotta, egg, lemon juice, lemon extract if using, vanilla extract and almond extract until well blended.
Pour the liquid mixture into the flour mixture, and stir with a wooden spatular until just moistened and incorporated (the batter will be thick and fluffy).
Spoon the batter evenly among the prepared muffin cups.
Sprinkle the sliced almonds and the extra brown sugar or turbinado sugar over the muffins.
Bake until the muffins just become slightly golden on top, about 20 minutes.
Let cool in the muffin pan on the wire rack for about 15 minutes, remove muffins from the tin and place on a wire rack.
Serve warm or at room temperature.
Store at an air-tight container in the fridge for a few days or they can be frozen well.