Lemon-Poppy Seed Whole Wheat Muffins
Ingredients (from the left): Agave syrup, whole wheat flour, two lemons, baking powder, egg, part-skim ricotta cheese, poppy seeds, olive oil.
1 3/4 cup flour (I used whole wheat because it's what I had)
2.5 tsp baking powder
3 packets sweetener
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
3 tbsp agave nectar syrup
2 tbsp poppy seeds
Dash of salt.
Mix until smooth-ish.
Taste the mixture for desired level of sweetness!
P.S. The recipe called for 3/4 cup sugar (which is where I used the sweetener and agave nectar, so do what feels best, consider brown sugar and/or honey)
This comes out to between 120-140 calories per muffin. I suspect it will go well with a yogurt or a small bowl of oats in the morning. Very easy to work into a to-go breakfast OR lunch!
There is also the option of adding less oil (which I will DEFINITELY do), using all skim ricotta, maybe doing 1/2 ricotta, 1/2 cup yogurt.
Still, aside from less oil, this is something that my kitchen will see again.
Baked goods will continue. Cheesy jalapeno muffins are next!