Whole Wheat Lemon Ricotta Muffins

Courtesy of karalydon.com

Makes about 15 muffins

1.5 cups whole wheat flour

½ cup all purpose flour

1 tsp. baking powder

½ tsp of baking soda

½ tsp. salt

1 cup part skim ricotta cheese

¼ cup white granulated sugar

¼ cup of packed brown sugar

1 egg

½ cup applesauce

1 tsp. vanilla extract

1 tablespoon of fresh lemon juice

1.5 tablespoons of lemon zest (about 1 to 1.5 lemons zested depending on the size of lemon)

Preheat oven to 350 degrees. Spray muffin tin or fill with cupcake liners

In a small bowl combined the flours and baking powder, baking soda, and salt.  In a mixer combine the rest of the ingredients. Using the paddle attachment, Slowly add the flour mixture to the wet ingredients and mix until combined. Fill muffin tin and bake for 20-25 minutes until toothpick comes out clean and muffins spring back when you touch them. If baked in cupcake liners they freeze really well

About 175 mg. sodium/muffin

Suzanne's Note: These are very good. Moist and flavorful. I have found that freezing muffins in cupcake liners hold up really well. And you can heat up frozen muffins in the microwave for 1 minute and they are ready to eat. Nice for busy mornings.