Almond Lemon Ricotta Cheese Muffins - Gluten-Free

Y.A.M

Yet. Another. Muffin.

What can I say? I love muffins. They are comfort food to me. So the more choices the merrier!

These muffins really are as good as they look. Originally based on this one from the Food Network, I found many variations online. I looked at a bunch and picked up ideas to blend into yet another variation - Gluten free and reduced sugar. And of course, using Ricotta Cheese ups the protein, which is a great addition to any muffin. And who knew adding Ricotta cheese fluffs up a muffin, creating a texture similar to a gluten-full muffin? I surely will start experimenting with Ricotta cheese in more of my baking.

Gluten-free Lemon Almond Ricotta Muffins

Ingredients:

• 1 cup Gluten-free flour blend (or your favorite GF blend)
• 1 cup Almond Meal/flour
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1 scant tsp Xanthan Gum
• 1/2 tsp Salt
• 1/2 cup Sugar (you can replace half the sugar with Erythritol or Splenda)
• 1/2 cup butter (1 stick)
• 1 Tbs lemon zest (this gives a strong lemon flavor; use less for a more subtle lemon flavor)
• 1 large egg
• 1 cup Ricotta cheese (I used reduced fat)
• 1 tsp Almond extract(use a little more for a more intense almond flavor)
• 1 Tbs fresh lemon juice
• 1/4 cup milk
• sliced almonds, not toasted

Directions:

Preheat the oven to 350 degrees. Line 12 muffin tins with paper liners.

1. Whisk flour, almond meal, baking powder, baking soda, and salt in a bowl and set aside. Set aside.
2. Using an electric mixer, cream the butter. Add sugar and lemon zest and mix until blended well.
3. Add the Ricotta and blend.
4. Add the egg, lemon juice, and almond extract.
5. Add the dry ingredients and mix until fully incorporated.
6. Slowly add the milk and mix until just blended. The batter will be thick.
7. Fill muffin tins pretty full (an ice cream scoop is great for this).
8. Sprinkle the sliced almonds over the tops, and press them into the batter lightly.
9. Bake for approximately 20 - 25 minutes or until toothpick comes out clean.
10. Remove muffins from tins to cooling rack.

These freeze very well in an airtight freezer bag - just be sure you get all the air out. I take them out of the freezer and pop them into the microwave for about 15 seconds. They still taste fresh baked!

Almond Banana Blueberry Muffins - Gluten-free

My new favorite gluten-free muffin. And relatively low in processed sugar - it's not a super sweet muffin.



I love baking with almond meal/flour - skins on or blanched - it doesn't matter to me. I use both. If I'm making a cake and I want it to be a little lighter texture, I tend to use the blanched. For cookies, or anything more substantial, the regular skin-on works great (even for Macarons!). The Almond Meal from Trader Joe's is a great deal - cheaper even than buying almonds and grinding them up in the processor.

I like to make a batch of these and stick them in the freezer (making sure to get all the air out of the freezer bag). I take out one each day for a snack, let it thaw for a while, and then pop it in the microwave for about 10 seconds, for that 'just baked' taste. Works every time. They are moist and delicious.


OK - I confess. sometimes I put in chocolate chips instead of blueberries. Whatever works, right?

Gluten-free Almond Banana Blueberry Muffins

Ingredients:

• 1 1/2 cups Gluten-free flour blend (or your favorite GF blend)
• 1/2 cup plus 2 Tbs Almond Meal/flour
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1 1/2 tsp Xanthan Gum
• 1 tsp Cinnamon (optional)
• 1/2 tsp Salt
• 1/2 cup Sugar (you can replace half the sugar with Erythritol or Splenda)
• 1 1/2 cups smashed RIPE bananas (approx 3 medium)
• 1/4 cup plain yogurt (I use 2% Greek yogurt, but any will do)
• 2 large eggs, slightly beaten
• 6 Tbs butter, melted and slightly cooled
• 2 tsp Almond extract
• 1/2 to 1 cup blueberries (or whatever fruit or chocolate you want to add)

Directions:

Preheat the oven to 350 degrees. Line 12+ muffin tins with paper liners.

1. Whisk dry ingredients in a large bowl. Set aside.
2. In a medium bowl, combine smashed bananas, yogurt, eggs, melted butter, and almond extract.
3. Add wet ingredients to dry and mix gently to just combine.
4. At this point, you can gently fold in the blueberries, or, you can see what I do in step 6
5. Fill muffin tins pretty full (an ice cream scoop is great for this). If you have too much batter for 12 muffin tins, break out another tin and make a couple more.
6. If you didn't fold your blueberries into the batter in step 4, poke 4 or 5 blueberries into the batter of each muffin with a knife. Is that weird? I do it because this way the muffins don't sink to the bottom or break down from the folding and give me messy blue-colored muffins (although you might like them that way!). This gives me a muffin with whole blueberries throughout.
7. Bake for approximately 20 - 25 minutes or until toothpick comes out clean.
8. Remove muffins from tins to cooling rack.

Allow to mostly cool before digging in, but they're awfully good when they're a little warm!