Tuscan Lemon Muffins

Posted by Vanessa in Cooking, September 16, 2012

These are some of my favorite muffins.  I love how light they are.  Incredibly moist, delicate lemon flavor, with a slight crunch on the top from a sprinkling of sugar.  And they’re not too bad for you as far as muffins are concerned.  Less than 200 calories a pop (186 to be exact).  I make them intending to freeze them and have one for breakfast each day of the week, but they rarely, no, never, make it to day 3.  The kids and I kinda like them.

And I think you might too.

Tuscan Lemon Muffins

recipe from Cooking Light, May 2011
  • Prep Time: 15 minutes.
  • Cook Time: 16 minutes.
  • Ready in 31 Minutes.
  • Makes: 1 Dozen
  • 1 3/4 cups all-purpose flour
  • 3/4 cup 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 egg, lightly beaten
  • 2 tablespoons sugar
  • Preheat oven to 375 degrees.
  • Whisk flour, 3/4 cup sugar, baking powder and salt in a large bowl; make a well in the center. Combine ricotta, water, olive oil, grated lemon rind, lemon juice and egg in a separate bowl. Add ricotta mixture to flour mixture, stirring just until moist.
  • Place 12 muffin cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle sugar over batter.
  • Bake for 16 minutes or until a toothpick comes out clean. Cool for 5 minutes before serving.

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