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Tuscan Lemon Muffins

John Autry
Hands-on time 13 mins
Total time 29 mins
Yield 12 servings (serving size: 1 muffin)
Using ricotta cheese ensures a light and fluffy texture while resulting in a moist and delicious muffin. Enjoy these lemony treats for breakfast or a sweet snack.

Ingredients

  • 7.9 ounces all-purpose flour (1 3/4 cups)
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 large egg, lightly beaten
  • Cooking spray
  • 2 tablespoons turbinado sugar

Nutrition Information

  • calories 186
  • fat 6.2 g
  • satfat 1.5 g
  • monofat 3.4 g
  • polyfat 0.6 g
  • protein 4 g
  • carbohydrate 29.5 g
  • fiber 0.6 g
  • cholesterol 21 mg
  • iron 1 mg
  • sodium 160 mg
  • calcium 81 mg

How to Make It

  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.