Tuscan Lemon Muffins
from Cooking Light magazine, May 2011
Ingredients
- 7.9 ounces all-purpose flour (1¾ cups)
- ¾ cup granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup part-skim ricotta cheese
- ½ cup water
- ¼ cup olive oil
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 large egg, lightly beaten
- Cooking spray
- 2 tablespoons turbinado sugar (or granulated sugar)
Instructions
- Preheat oven to 375°F.
- 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.
- Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter.
- Bake for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.
Yield: 12 servings (serving size: 1 muffin)
Nutrition per serving:Calories: 186, Fat: 6.2g, Saturated fat: 1.5g, Protein: 4g, Fiber: 0.6g, Sodium: 160mg
