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MEYER LEMON- RICOTTA MUFFINS
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1 cup whole wheat pastry flour
1 cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup granulated sugar
½ stick (1/4 cup) butter, softened
½ cup unsweetened applesauce
1 Tbs finely grated Meyer lemon zest (form 2 lemons)
1 cup lowfat ricotta cheese
1 large egg
1½ Tbs freshly squeezed Meyer lemon juice
½ tsp almond extract
1/3 cup thinly sliced almonds
demerara sugar (coarse sugar), optional

1. Preheat oven to 350°F. Line 12 cupcake tins with paper liners.

2. Whisk the flours, baking powder, baking soda and salt in a medium bowl.

3. Using an electric mixer, beat sugar, butter, applesauce, and zest in a large bowl until light and fluffy. Beat in ricotta, then egg, lemon juice and almond extract. Add dry ingredients and stir just until blended.

4. Using an ice cream scoop, divide batter among muffin cups. Place 3 to 5 almonds on top of each muffin and then sprinkle with coarse sugar (if desired).

5. Bake 18 to 20 minutes, or until muffins test done (toothpick inserted in the center comes out clean).

6. Place on wire rack to cool. Once cooled, store in covered container.

Servings: 12
Yield: 12 muffins

Recipe Source: Adapted from BuffChickpea Blog

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We loved these- lemony, moist and great w/ the almond flavor too.
-San Diego, CA