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!

Gluten-free Ricotta Strawberry Crepes

I get hungry all over again just when I look at them.

I grew up eating 'blintzes,' which is basically Cottage or Ricotta cheese enclosed in a crepe, sometimes with fruit. We bought them frozen, and heated them up until cooked through. I loved those blintzes. So much, that in later years, I would buy them frozen, and heat them up. Definitely brought me back to my childhood. Comfort food.

Well, no need to do **that** anymore. While these are not quite the same as the paper thin crepe folded around sweetened Ricotta cheese, these are even better! This 'recipe' is really just an invitation to get creative with your own Ricotta fillings. Just make it up! That's what I did.

I used the crepe recipe I blogged a while back. Very quick prep, and no special equipment needed.

For this recipe, I wanted to keep the refined sugar content down - keeping it a little more savory than sweet. But you can adjust the amount of sweetener to your own taste. I diced fresh strawberries to incorporate into the mixture, which ensured strawberry in every bite. Yum!



Use your favorite crepe recipe, or mine

Here's what I did for the filling:

Strawberry Ricotta Cheese Filling for Crepes

Ingredients:

• 3/4 Ricotta Cheese (I used skim)
• 2 Tbs Greek Yogurt
• 2 tsp Organic Agave (or your choice of sweetener)
• 4-5 Strawberries, diced and then placed on a paper towel

Directions:

1. Wash and dice the strawberries first, and put them on a paper towel to dry out a bit.
2. Whisk together the cheese, yogurt, and sweetener
3. Add in the strawberries and mix gently.
4. Place a crepe on a plate, and put a few tablespoons of filling on one side, leaving about 1/2 inch border (don't put too much or it will be hard to roll).
5. Roll it up from the filling side, ending with the seam side down.
6. Repeat, eat, enjoy!

Now it's your turn.. how are you going to make your Ricotta filling?