When I made these, I only had whole wheat flour on hand and wound up with what were called by tasters "Breakfast Muffins". This means they are nice, wheaty filling muffins that make for part of a nutritional breakfast but aren't something you "treat" yourself too. I consider this a success since when I want to treat myself, a $5 giant buttery/sugary muffin seems like a reasonable expense.
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1 3/4 cup flour (I used whole wheat because it's what I had)
2.5 tsp baking powder
3 packets sweetener + 3 tbsp agave nectar syrup
1 cup part-skim ricotta (I'm sure skim is just as good, maybe even half ricotta/greek yogurt!)
Rind and juice from 2 lemons, plus some lemon juice from the bottle
1/4 cup extra virgin olive oil
2 tbsp poppy seeds
1 egg
Dash of salt

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Preheat oven to 375 degrees.
Spray muffin tin with non-stick spray.
Fill 12 muffin containers about 2/3 full with the batter.
Sprinkle more poppy seeds on top.
Bake for 20-40 minutes (my oven is slow!) or until the muffins puff up and a toothpick inserted comes out clean.

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Notes
1. The original recipe called for 3/4 cup sugar. If you want to keep it sugar-free, add whatever combination of sweeteners you prefer. You can taste the batter to adjust for the level of sweetness you like.
2. 1/4 cup of oil, the original recipe amount, might be too much. I would reccomend using just over half that (1/6th cup?)
3. I love the plastic muffin tin. Nothing sticks to that thing! Plus it cools the muffins SO fast!

4. I think maybe using some 0% greek yogurt in place of some of the ricotta might be nice. Maybe even non-fat vanilla yogurt!

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These come out to between 100-150 calories per muffin depending on amount of oil and sweeteners you use.

Great to-go breakfast if paired with a yogurt or a fruit!
I made 12 of these on Tuesday, they were gone by Friday morning (I only had 3!).

 


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