Whole Wheat Meyer Lemon Ricotta Muffins - The Foodie Dietitian | Kara Lydon

Ingredients

• 2 cups whole-wheat pastry flour*
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup brown sugar, lightly packed
• 1/4 cup granulated sugar
• 1 cup ricotta cheese
• 1/2 cup applesauce
• 1 egg
• 1 tbsp Meyer lemon juice
• 1 1/2 tbsp Meyer lemon zest
• 1/2 tsp vanilla extract
• Optional: 1/2 tsp raw turbinado sugar for dusting