Tuscan Lemon Muffins

Name: Tuscan Lemon Muffins
Prep time: 10 min
Total time: 30 min
Yield: 12 Servings
Ingredients: 1u00be cups all-purpose flour; u00be cup granulated sugar; 2u00bd teaspoons baking powder; u00bc teaspoon salt; u00be cup part-skim ricotta cheese; u00bd cup water; u00bc cup olive oil; 1 Tablespoon grated lemon rind; 2 Tablespoons fresh lemon juice; 1 large egg, lightly beaten; Cooking spray; 2 Tablespoons turbinado sugar

By Leslie Blythe Breakfast / Brunch, Dessert, Italian, Muffins Baking

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

Ingredients

1¾ cups all-purpose flour

¾ cup granulated sugar

2½ teaspoons baking powder

¼ teaspoon salt

¾ cup part-skim ricotta cheese

½ cup water

¼ cup olive oil

1 Tablespoon grated lemon rind

2 Tablespoons fresh lemon juice

1 large egg, lightly beaten

Cooking spray

2 Tablespoons turbinado sugar

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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