Ingredients

For the “ricotta” (non-vegans, just use ricotta):
1 box (about 12 oz) Mori-Nu firm silken tofu – pour off water from box first
2 tsp lemon juice
2 tsp olive oil
¼ tsp salt
Scant ¼ cup nutritional yeast

Wet ingredients:
1/2 cup vegan margarine (non-vegans can use butter) – Must be at room temperature.
1 tablespoon finely grated lemon zest (from 2 to 3 large lemons – zest them, then juice them and use the juice for the rest of the recipe)
1 cup “ricotta” cheese (see recipe for ricotta above)
1/4 cup vegan ricotta + 2 TBSP soy milk (non-vegan, use 1 large egg)
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract

Dry ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/3 cup thinly sliced almonds or coarsely chopped almonds
Sugar – as needed

Method

1. Heat oven to 350 degrees F. Line 12 muffin cups with paper or silicone liners or spray generously with oil.
2. In a small bowl, mix the vegan ricotta ingredients with a fork until nearly smooth – should be a little lumpy.
3. In a separate bowl, whisk the dry ingredients together
4. In a separate large bowl, beat margarine, sugar or xylitol and lemon zest until light and fluffy. Add “ricotta”, egg or additional ricotta and soy milk, lemon juice, and almond extract and beat until well mixed.
5. Add the dry ingredients and stir until just barely combined (do not over mix – batter will be very thick and fluffy-more like a biscuit dough)
6. Divide dough evenly between 12 muffin cups. Press sliced or chopped almonds on top of each one and sprinkle with a little sugar (this makes the crunchy top)
7. Bake for 20 minutes or until PALE golden on top. Remove from oven and cool for 10 min (this is when the tops will crisp).
8. Serve as brunch or dessert.

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