Lemon Ricotta Muffins
Here’s an on-the-go breakfast muffin that’s less than 200 calories. Made with olive oil and ricotta cheese, this healthy muffin is moist and delicious.
Most store-bought and quick-service coffee shop muffins range from 350 to over 500 calories each and have about 11-17 grams of fat. Making these instead will save you almost half the fat and calories, which is a small change that over time, can make a difference if you’re trying to eat healthier. Successful weight loss happens when you reduce your calorie intake by 500-750 calories each day. Simple swaps like replacing your current store-bought muffin with one of these can help! Further your efforts by paying attention to what you’re putting in your coffee or tea: high fat and high calorie sweeteners and creamers can derail your best intentions.
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup + 1 Tbsp sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup part-skim ricotta cheese
- 1/2 cup water
- 1/4 cup olive oil
- 2 Tbsp grated lemon zest
- 2 Tbsp fresh lemon juice
- 1 large egg, lightly beaten
Preheat oven to 375°. Line a 12-cup muffin pan with liners and lightly coat liners with nonstick cooking spray.
In a large bowl, combine flours, 3/4 cup of the sugar, baking powder and salt.
In another bowl, combine ricotta, water, olive oil, lemon zest, lemon juice and egg. Add ricotta mixture to flour mixture, stirring just until combined.
Divide batter among muffin cups. Sprinkle remaining 1 tablespoon sugar over batter. Bake for 22 minutes, or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.
Yield: 12 Muffins
Serving Size: 1 Muffin
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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