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John Autry Photo by: John Autry

Tuscan Lemon Muffins

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.

Cooking Light MAY 2011

  • Yield: 12 servings (serving size: 1 muffin)
  • Hands-on: 13 Minutes
  • Total: 29 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 186
  • Fat: 6.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 4g
  • Carbohydrate: 29.5g
  • Fiber: 0.6g
  • Cholesterol: 21mg
  • Iron: 1mg
  • Sodium: 160mg
  • Calcium: 81mg
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Tuscan Lemon Muffins Recipe

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