Tuscan Lemon Muffins


1 3/4 Cups Almond Flour

3/4 Cup Swerve or Sweetener of choice

2 1/2 tsp baking soda

1/4 tsp salt

3/4 cup part skim ricotta cheese

1/2 cup water

1/4 olive oil

1 Tbsp Lemon zest

2 Tbsp Lemon Juice

1 Large Egg, lightly beaten

cooking spray or oil for greasing muffin tins/cups

2 Tbsp Swerve for topping

1.  Preheat oven to 375°.
2.   Combine flour , Sweetener. baking soda and salt; make a well in center. Combine ricotta and water, olive oil, lemon zest, lemon juice and egg. Add ricotta mixture to flour mixture, stirring just until moist.
3.  Prep a 12 muffin-cup liners with muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle Swerve over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.



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