meyer lemon cranberry-ricotta muffins

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375°F.

Step 2

Coat a muffin tin with the cooking spray

Step 3

In a medium bowl, sift together the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt.

Step 4

In a large bowl, mix together the ricotta and applesauce until well combined.

Step 5

Add the brown sugar, lemon juice, and eggs, and mix until smooth.

Step 6

Gently fold the dry ingredients into the wet ingredients, being careful not to overmix the batter.

Step 7

Fold in the cranberries, making sure to evenly distribute them throughout the batter.

Step 8

Scoop 1/4 cup of batter into each muffin cup.

Step 9

Evenly sprinkle each muffin with the lemon zest.

Step 10

Bake until the muffins are golden brown on top and a tooth- pick inserted in the center comes out clean, 18 to 22 minutes.

Step 11

Let the muffins cool for 5 minutes, then transfer the muffins to a wire rack to finish cooling for another 10 minutes.