Ricotta-Lemon Muffins

I found these on the Mollie Katzen website, they are delicious.

• Ready In: 35 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1  cup ricotta cheese
• 1  egg
• 1⁄2 cup milk
• 4  tablespoons  melted butter
• 1  tablespoon  minced lemon, zest of (, heaping)
• 2  teaspoons vanilla extract
• 1  tablespoon lemon juice
• 6  tablespoons sugar
• 1  cup unbleached flour
• 1  cup whole wheat pastry flour
• 2  teaspoons baking powder
• 3⁄4 teaspoon salt

Directions

1. Preheat oven to 375 degrees.
2. Lightly oil or spray 12 2-inch muffin cups.
3. In a medium size bowl, combine ricotta, egg, milk, butter, vanilla, lemon zest, lemon juice, and sugar.
4. Beat until well blended.
5. In a second medium size bowl, sift together the flours, baking powder, and salt.
6. Make a well in the center and pour in the wet mixture.
7. Mix from the bottom of the bowl with just a few strokes until thoroughly combined (don't overmix).
8. Use a 1/3c measure with a handle or 2 soup spoons to scoop batter from the bowl to the muffin cups.
9. Fill 3/4 full.
10. Bake in the center of the oven for 20-25 minutes, or untilo a toothpick comes out clean.
11. Remove from oven and cool in pan 10 minutes.
12. Eat hot or warm or at room temperature.
13. Note:To make these even higher in protein, you may substitute a good protein powder for 1/2c of the flour.
14. If you cannot find the whole wheat pastry flour, you may use all unbleached flour.