Happy Monday! It's a beautiful rainy day here in SoCal! When it's raining I LOVE baking. A couple weeks back I bought some freeze dried raspberries because I knew I wanted to make something yummy in the form of muffins. Well today was FINALLY that day. I've been on a major lemony kick and I've definitely been overplaying it. But come on who doesn't miss those yummy Starbucks lemon loaf slices? I know I've said this before but those are my favorite. So with this recipe I basically took my "Lemony Ricotta Mug Cake" and tripled it and formed into these delish muffins. They are super moist and full of flavor. Sweet just how I like it! Well here you go, a super simple recipe using coconut flour.
Raspberry Lemon Ricotta Muffins
1/2 cup coconut flour (I use https://amzn.to/2GoSOuk)
1/4 cup + 2T sweetener of choice (I use https://amzn.to/2t4UgtR)
1/4 cup heavy whipping cream
2T nut milk
1/4 cup melted butter
3tsp lemon extract (I like it lemony)
1.5tsp vanilla extract
2T (heaping) Ricotta cheese (Trader Joes brand)
2tsp baking powder
Pinch of kosher salt
15 grams freeze dried raspberries (found at target)
Preheat over 350 & spray/grease muffin pan.
Combine melted butter & sweetener, then add your eggs mixing well. Add your extracts, heavy whipping cream, ricotta cheese, & nut milk. Once smooth no lumps, add in your coconut flour, baking powder, & salt. I smashed down my raspberries to make little chunks and some powder. Add those then scoop out into your muffin pan. I used a small cookie scoop and evenly distributed them into 11 silicone molds. Bake for 25-30 minutes, or until toothpick comes out clean. Take out of pan and let cool.
Macros (using my ingredients)
Fat- 6.9 grams
Protein- 1.2 grams
Carbs- 4.5 grams
Net Carbs- 1.7 grams
(Net carbs= carbs - fiber - sugar alcohols)
As always if you ever have any questions, please don't hesitate to shoot me over a message here or through Instagram. If you try making these tag me and I'll repost them! ENJOY!