Lemon Ricotta Bis-Cakes With White Chocolate Chips

• 2 cups All-purpose Whole Wheat Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Sugar
• 1 stick Butter, Unsalted
• 1 Tablespoon Lemon Zest
• 1/2 cups Ricotta Cheese, Whole-fat
• 8 ounces, fluid Package Low-fat Cream Cheese
• 1 whole Egg
• 1 Tablespoon Lemon Juice
• 1 teaspoon Vanilla Extract
• 1/2 cups White Chocolate Chips

1. 1. Preheat oven to 350u0b0F.
2. 2. Combine dry ingredients (flour, baking powder, baking soda, and salt) in a bowl and use a fork to combine.
3. 3. In another bowl, using an electric mixer, beat the sugar, butter, and lemon zest until light and fluffy. Add the ricotta and cream cheese. Beat until combined. Add in the remaining ingredients (except the white chips) and beat until blended.
4. 4. Add the dry ingredients and stir just until blended.
5. 5. Fold in your white chips.
6. 6. Divide batter among lined muffin cups and bake for 20 minutes.
7. 7. Cool slightly, and serve with a pat of butter.

allpurpose, baking powder, baking soda, salt, sugar, butter, lemon zest, ricotta cheese, cream cheese, egg, lemon juice, vanilla, white chocolate chips

Taken from tastykitchen.com/recipes/desserts/lemon-ricotta-bis-cakes-with-white-chocolate-chips/ (may not work)