Lemon Ricotta Muffins

LemonRicottaMuffins

Prep Time: 20 minutes

Total Time: 50 minutes

Ingredients

  • 12 (2 1/2 inch) foil baking cups or vegetable oil cooking spray
  • 1 cup granulated sugar
  • 3 tablespoons trans fat-free margarine
  • 3 tablespoons (1 1/2 ounces) reduced-fat cream cheese
  • 1 to 2 teaspoons lemon zest
  • 1 cup light ricotta cheese (such as Sargento light ricotta cheese)
  • 1 large egg
  • 1 teaspoon lemon or vanilla extract
  • 1 cup all-purpose flour
  • 1 cup white whole-wheat flour (such as King Arthur’s white whole-wheat flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup sliced almonds

Instructions

Preheat oven to 350 degrees. Line 12 medium muffin cups with foil liners or spray with cooking spray; set aside. In a large mixing bowl with a mixer on medium speed, beat the sugar, margarine, cream cheese and lemon zest until light and fluffy. Beat in the ricotta cheese, egg and lemon extract. In a separate bowl, combine the all-purpose flour, white whole-wheat flour, baking powder, baking soda and salt. Add the flour mixture to the sugar mixture and stir until blended (the batter will be quite thick). Divide the batter among the prepared muffin cups. Sprinkle the almonds over muffins and bake for 15 to 20 minutes or until a wooden pick inserted in the center comes out clean. Allow muffins to cool on a wire rack and serve.


Yield: 12 muffins

Nutritional Info

  • Calories = 199
  • Fat = 5 gm
  • Saturated fat = 2 gm
  • Trans fat = 0 gm
  • Cholesterol = 25 mg
  • Protein = 5 gm
  • Sodium = 151 mg
  • Carbohydrate = 34 gm
  • Fiber = 2 gm
  • Calcium = 55 mg
  • Calories from fat = 23%

Food exchanges: 2 starch, 1 fat