Lemon Ricotta Cake Muffins

• Vegetarian
• Gluten free

• Produce

  • 2 tsp Lemon, zest

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 1 cup Gluten free flour
  • 1/4 tsp Salt
  • 2/3 cup Sugar
  • 1 Pinch Turmeric
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 Almonds

• Dairy

  • 1/3 cup Olive oil or melted butter
  • 1 cup Ricotta

Found on freerangecookies.com

Description

Ingredients

• 1 cup gluten free flour (I used Pamelas Artisan blend)
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons lemon zest, grated
• Pinch of turmeric, optional
• 1 cup ricotta
• 2 eggs, lightly beaten
• 1/3 cup olive oil or melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Sliced almonds, optional garnish

Directions

• Preheat oven to 350 degrees. Place 12 paper liners in a cupcake pan.
• In a medium bowl, combine: gf flour, sugar, baking powder, salt, lemon zest, and turmeric.
• In a separate bowl, blend ricotta, eggs, oil, vanilla, and almond extract. Add liquid ingredients to dry ingredients and stir thoroughly.
• Fill paper lined muffin tins with batter using a number 16 disher to scoop batter evenly. Sprinkle tops of muffins with almonds before baking if you like.
• Bake for 23-24 minutes, until tester inserted remains mostly clean.