Ingredients
Instructions
Ingredients for the Muffins:
2 cups, all purpose flour
1 tsp, baking soda
¼ tsp, salt
1 cup, granulated sugar
½ cup, coconut oil, solidified
1 tbsp, lemon zest
1 egg
1 cup, part-skim ricotta cheese
1 tbsp, lemon juice
½ tsp, vanilla extract
Ingredients for Lemon Thyme Butter Topping
3 tbsp, unsalted butter
1 tbsp, lemon juice
1 tsp, dried thyme
Directions:
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Line a muffin tin with paper liners or grease with oil. Preheat the oven to 350° F.
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In a medium-sized bowl, whisk together the flour, baking soda, and salt.
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With an electric mixer on low speed, beat the sugar, coconut oil, and lemon zest in a large bowl.
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On low speed, beat in the egg. Beat in the ricotta cheese, lemon juice, and vanilla extract until combined and fluffy.
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Beat in the dry ingredients to the wet ingredients until fully combined.
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Scoop approx. ⅓ cup of muffin batter into the prepared muffin tin.
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Bake in the oven for 25-28 minutes until muffins are lightly browned on the top.
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Prepare the lemon thyme butter topping. Melt butter with the lemon juice in the microwave for 45 seconds. Stir in the thyme. Set aside to drizzle on your muffins.
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Remove muffins from the oven and let cool in the tin for a ~5 minutes before transferring to a wire cooling rack.
Serve and enjoy warm or cold!
Notes
Notes here
Context
Context here