Meyer Lemon Cranberry Ricotta Muffins
- Preparing Time: 15 minutes
- Total Time: 40 minutes
- Served Person: 12
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- cooking spray
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1/2 cup light brown sugar packed
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 cup whole milk ricotta cheese
- 1 1/4 cups unbleached all purpose flour
- 1 cup whole wheat flour white or not
- 1 meyer lemon's juice
- zest of meyer lemon
- Carbohydrate 32.4066366730832 g
- Cholesterol 101.834861110007 mg
- Fat 12.5156116664237 g
- Fiber 1.96106942286756 g
- Protein 7.54375944353986 g
- Saturated Fat 7.20980944429312 g
- Serving Size 1 1 Serving (107g)
- Sodium 113.055972195436 mg
- Sugar 30.4455672502156 g
- Trans Fat 1.0812897222098 g
- Calories 266 calories
1. Preheat the oven to 375 ° F. Coat a muffin tin with the cooking spray. 2. In a medium bowl, sift together the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt. 3. In a large bowl, mix together the ricotta and applesauce until well combined. Add the brown sugar, lemon juice, and eggs, and mix until smooth. 4. Gently fold the dry ingredients into the wet ingredients, being careful not to overmix the batter. Fold in the cranberries, making sureto evenly distribute them throughout the batter. 5. Scoop ¼ cup of batter into each muffin cup. Evenly sprinkle each muffin with the lemon zest. 6. Bake until the muffins are golden brown on top and a toothpick inserted in the center comes out clean, 18 to 22 minutes. Let the muffins cool for 5 minutes, then transfer the muffins to a wire rack to finish cooling for another 10 minutes. FREEZE: Individually wrap the muffins in plastic wrap or in individual freezer-safe containers for up to 3 months. Thaw at room minutes.
