A lot of people ask me how I manage to live without cheese. The answer is, I don’t! Thanks to companies such as New Roots, I can still enjoy Wallace and Gromit’s lunar discovery.
Here is the recipe to deliciously fluffy and perfectly moist lemon ricotta muffins.
| 🕑 Prep: 15 min Bake: 17 min| 🍴 5 large muffins / 6 small|
TIME TO SHOP
- 100g Flour
- 40g Powdered Brown sugar
- 3 tbsp Olive oil
- 1/3 tbsp Baking soda
- 25 ml Agave syrup
- 1 tbsp Unsweetened applesauce
- 60g Ricotta from New Roots
- Lemon Zest of half an organic lemon (better to use organic when using the skin)
- Lemon Juice of half a lemon
- 5 tbsp Water
- 1/4 tsp Baking powder
- Poppy seeds
TIME TO BAKE
❀ Preheat oven on 200°C
❀ In a bowl, mix the flour, the sugar and the baking powder.
❀ In another bowl, mix the apple sauce, the agave, the ricotta (smash it with a fork), the lemon zest and water.
❀ In small container, mix the olive oil, baking soda and lemon juice. Stir a little with a spoon until foam start to form.
❀ Pour the foamy mixture in with the apple sauce mix and stir a little.
❀ Slowly pour the full mixture in the initial flour one while whipping.
❀ Whip everything together until smooth (The batter should have a rather thick consistency)
❀ Pour the batter in the muffin molds, top with some poppy seeds, then pop in the oven for 17 minutes at 180°C.
The cooking time is very important to respect for the muffins to be fluffy and perfectly moist.
Enjoy warm with your favorite beverage!
