Tuscan Lemon Muffins
Serves:
12
Yield:
12 servings (serving size: 1 muffin)
Prep Time:
Cook Time:
Total Time:
Prep Time:
Cook Time:
Total Time:
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 |
Directions:
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.
Source: myrecipes.com
