Vanilla Chai Lemon Ricotta Muffins
Extra light and moist, these whole wheat muffins are made with fresh Meyer lemons, ricotta cheese, and hinted with warming chai spices. Lightly sweetened with a touch of honey. You'd never guess these delicious muffins are made on the healthier side.
Foto: Half Baked HarvestBahan-bahan
- 1/2 cup extra virgin olive oil
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup whole milk ricotta cheese
- 1 tablespoon Meyer lemon zest and 2 tablespoons juice ((about 1 lemon))
- 1 3/4 cups white whole wheat or whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cardamon
- 1/4 teaspoon all-spice
- 1/4 teaspoon salt
- 4 tablespoons salted butter at room temperature
- 1 tablespoon honey
- 1 tablespoon poppyseeds
- 2 teaspoons lemon zest
Langkah-langkah
1. Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners.2. In a large bowl, mix together the olive oil, honey, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the ricotta cheese, lemon zest, and juice, beat until smooth and creamy. Add the whole wheat flour, baking powder, baking soda, cinnamon, ginger, cardamom, all-spice, and salt. Mix on low-speed until just combined, being sure the batter is completely mixed.3. Divide the batter among the prepared pan. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.4. Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, poppyseeds, and lemon zest. 5. Serve the muffins warm or at room temperature, smeared with chia butter. Enjoy!
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