Tuscan Lemon Muffins

John Autry
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.

Yield:

12 servings (serving size: 1 muffin)

Recipe from

Recipe Time

Hands-on: 13 Minutes
Total: 29 Minutes

Nutritional 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

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

Preparation

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.

Note:

Maureen Callahan,

May 2011