Gluten-Free Lemon Ricotta Cheese Muffins

Don’t have time to make muffins, try this quick and easy recipe. These moist muffins take only 35 minutes to make including prep time


2 cups ricotta cheese
1 egg, room temperature
1/2 cup demerara sugar or coconut sugar
1 cup milk, room temperature
1/2 tsp pure vanilla
1/2 cup fresh lemon juice
1 tsp. freshly grated lemon zest
1 tbsp. coconut oil
2 cups biscuit and baking mix (I used GF Bob's Red Mill)
1 tsp. baking powder (preferably aluminum free)
NOTE: All ingredients including spices must be gluten-free and preferably organic


Preheat oven to 375 F
In a large bowl, whisk together ricotta cheese, egg, sugar, milk, vanilla, lemon and lemon zest
In a separate bowl mix biscuit mix and baking powder
Add wet ingredients to dry and blend well
Line your muffin cups with parchment paper baking cups and pour batter evenly into each cup, bake for 28 minutes or until muffin tops are starting to golden

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