Scallion and Rice Muffins

Directions

1. 1
   Preheat the Oven to 425F.
2. 2
   Lightly oil a muffin pan.
3. 3
   Sift the flour sugar, bakcing soda and salt into a bowl; stir in the poppy seeds.
4. 4
   In another bowl, combine the ricotta, oil, lemon zest and lemon juice, and then whisk in the milk.
5. 5
   Add the ricotta mixture and stir them just until they are blended; do not overmix.
6. 6
   Beat the egg whites until they from soft peaks.
7. 7
   Stir half of the beaten egg whites into the batter, then fold in the remaining egg whites.
8. 8
   Spoon the batter into the prepared muffin pan, filling each cup no more than tow-thirds full, and bake the muffins until they are lightly browned.
9. 9
   -- 12 to 14 minutes.