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.
Yield: 12 servings (serving size: 1 muffin)
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
http://www.cookinglight.com/food/top-rated-recipes/quick-bread-recipes/tuscan-lemon-muffins
