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
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!