Whole Wheat Lemony Ricotta Muffins

• 1 1/2 cups whole wheat flour or whole wheat pastry, or white whole wheat flour
• 1/2 cup flour, all-purpose
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup brown sugar plus extra for sprinkling
• 2 tablespoons butter, unsalted melted
• 13 cup olive oil or canola oil, or light olive oil
• 1 tablespoon lemon zest finely grated, from 2 medium sized lemons
• 1 cup ricotta cheese low-fat or whole fat
• 1 large eggs
• 1 tablespoon lemon juice fresh
• 1/4 teaspoon lemon extract optional
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup almonds thinly sliced

1. Line 12 muffin cups with paper liners or coat with cooking spray or grease with butter.
2. Preheat the oven to 350F (180C).
3. Sift or whisk together the flours, baking powder, baking soda, and salt in a large mixing bowl, and mix well.
4. In another medium bowl, whisk together the sugar, butter, olive oil, lemon zest, ricotta, egg, lemon juice, lemon extract if using, vanilla extract and almond extract until well blended.
5. Pour the liquid mixture into the flour mixture, and stir with a wooden spatular until just moistened and incorporated (the batter will be thick and fluffy).
6. Spoon the batter evenly among the prepared muffin cups.
7. Sprinkle the sliced almonds and the extra brown sugar or turbinado sugar over the muffins.
8. Bake until the muffins just become slightly golden on top, about 20 minutes.
9. Let cool in the muffin pan on the wire rack for about 15 minutes, remove muffins from the tin and place on a wire rack.
10. Serve warm or at room temperature.
11. Store at an air-tight container in the fridge for a few days or they can be frozen well.

whole wheat flour, flour, baking powder, baking soda, salt, brown sugar, butter, olive oil, lemon zest, ricotta cheese, eggs, lemon juice fresh, lemon, vanilla, almond, almonds

Taken from recipeland.com/recipe/v/whole-wheat-lemony-ricotta-muff-54227 (may not work)