Grain-Free Apricot Ricotta Muffins
to 12 muffins
pure vanilla extract
Zest of 1 lemon
Preheat the oven to 350 degrees F and lightly oil a 12-hole muffin tray
Add all of the ingredients for the muffins to a blender, except for the chopped apricots. Blend until well-combined. Note: the batter will be very thick and somewhat crumbly - this is normal.
Fold the chopped apricots into the muffin batter and scoop it into the muffin holes, patting it down gently, and filling each hole 2/3 to 3/4 of the way up.
Bake on the center rack of the oven for 22 to 24 minutes, until muffins test clean when poked with a toothpick.
Allow muffins to cool at least 20 minutes before running a knife along the edges of the muffin holes to release the muffins. Serve with ricotta cheese and fresh apricots and a drizzle of honey.
*I used part skim ricotta - you can also use whole milk ricotta.