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Lemon and Ricotta Muffins

I recently ran across this delicious recipe from One Handed Cooks, and I have to share!  I made just a few minor changes to end up with a tasty snack.  My son had a lot of fun "helping" make the mini-muffins, too.

Lemon and Ricotta Muffins

  • 1 cup Almond Meal

  • 1 and 1/4 cups all purpose flour

  • 2 tsp Baking Powder

  • 1/4 cup coconut sugar

  • pinch of sea salt

  • 1/2 cup Ricotta Cheese

  • 2 Eggs

  • 1/2 cup Coconut Oil

  • 1/2 cup water

  • zest and juice from 2+ large Lemons

  • Butter (for muffin tins)


  • Preheat a convection oven to 375.

  • Combine the Almond Meal, Flour, Baking Powder, Sugar, and Sea Salt into a large mixing bowl. I used my KitchenAid mixing bowl.

  • Mix the Ricotta Cheese, Eggs, Oil, Water, and Lemon Juice in a separate bowl.

  • Gently pour the wet ingredients into the dry, while beating on low.

  • Butter two mini muffin pans.

  • Fill the muffin tins until they are about 3/4 of the way full

  • Bake for 12-15 minutes, until a toothpick comes our clean.

  • These little snacks should pop out of the pan and onto a cooling rack quite easily once removed from the oven.

The muffins themselves have a hint of lemon and a great texture thanks to the Ricotta Cheese.  Robert loved them plain, and I loved them with the addition of either Lemon Curd or a little local honey.  Delicious!

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