Tuscan Lemon Muffins
October 18, 2015
These tangy Tuscan Lemon Muffins are so fluffy and moist from the ricotta cheese and olive oil.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 12 Servings
Directions
1Preheat oven to 375°.
2Combine flour, sugar, baking powder, and salt; make a well in center. Combine ricotta, water, olive oil lemon rind and juice and egg. Add ricotta mixture to flour mixture, stirring just until moist.
3Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter.
4Bake 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.
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