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
Dash of salt
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.
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!
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!).