Ricotta Almond Muffins

I love ricotta cheese in baked goods. It adds moisture and protein and a wonderful texture. I found this muffin recipe and just had to make some "improvements"-- and they were delicious. Try these for breakfast or a lunchbox snack. The lemon zest adds a fresh flavor and pairs so well with the ricotta.

Ricotta Almond Muffins

Adapted from Giada Di Laurentiis, Food Network
Makes 12-13 regular muffins

1 cup spelt flour

1/2 cup white flour

1/2 cup almond flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2/3 cup sugar, plus 1 tsp for sprinkling

1 stick butter, cut into 8 slices, at room temperature

1 Tblsp grated lemon zest

1 cup whole milk ricotta

1 egg

1 Tblsp lemon juice

1/2 tsp almond extract

sliced almonds

Preheat oven to 350 degrees. Line 12 regular muffin cups with paper liners.

In a medium bowl combine the flours, baking soda, baking powder and salt.

In a mixer bowl, beat butter and sugar with a hand mixer. Add lemon zest and ricotta, egg, lemon juice, and almond extract and mix well. Add the flour mixture and stir by hand until just blended.

Divide batter into 12 muffin cups and sprinkle each with a tiny bit of sugar and top with a few sliced almonds.

Bake for 20 minutes until golden. Cool slightly and serve warm. These freeze well.