Tuscan Lemon Muffins

Tuscan Lemon Muffins

Maureen Callahan, Cooking Light MAY 2011


7.9ounces all-purpose flour (1¾ cups)
¾cup granulated sugar
teaspoons baking powder
¼teaspoon salt
¾cup part-skim ricotta cheese
½cup water
¼cup olive oil
1tablespoon grated lemon rind
2tablespoons fresh lemon juice
1large egg, lightly beaten
Cooking spray
2tablespoons turbinado sugar


1. Preheat oven to 375°. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist. 3. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

SOURCE: MyRecipes