Cranberry Lemon Ricotta Muffins

Mix together thoroughly:
1 c. Ricotta cheese
1 c. buttermilk
1/2 c melted butter
2 eggs
1 t lemon extract
2 T lemon juice
zest of one lemon
1/2 c coconut crystals (e.g., Coconut Secret raw coconut crystals)
1/2 t salt

Dry ingredients:
1 c. all purpose flour
1 c. whole wheat flour
2 t baking powder
1/2 t baking soda

Sift together the all purpose flour with baking soda and powder, then incorporate the whole wheat flour (don't sift the whole wheat flour- doing so removes the courser parts of it).

Combine dry ingredients into wet ones till just combined.

Add 1 bag of raw whole cranberries (about 3 cups).

Scoop into about 15-18 greased muffin tins.
Sprinkle about 1/4 t of coconut crystals on top of each.
375 degree oven for about 25 minutes, or until inserted toothpick comes out clean.

Based on 15 muffins: 183 calories, 19 carbs, 9 fat, 5 protein, 6 sugar, 88 sodium

Change to chocolate chip muffins by:
dropping cranberries and lemon extract, juice, and zest; adding 2t vanilla, 1c chocolate chips.