tuscan lemon muffins

Name: Tuscan Lemon Muffins
Yield: 12
Ingredients: 1 3/4 cup(s) flour; 3/4 cup(s) granulated sugar; 1/4 teaspoon(s) salt; 2 1/2 teaspoon(s) baking powder; 3/4 cup(s) part skim milk ricotta; 1/2 cup(s) water; 1 1/4 cup(s) olive oil; 1 tablespoon(s) grated lemon rind; 2 tablespoon(s) lemon juice; 1 - egg beaten; 2 tablespoon(s) turbinado sugar

(1 rating)

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review

Recipe by

Kathy Merle

@Nana2threeboys

Solvay, NY

These muffins are wonderfully moist and freeze well.

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(1 rating)

yield 12 serving(s)

Ingredients For tuscan lemon muffins

1 3/4 c

flour
3/4 c

granulated sugar
1/4 tsp

salt
2 1/2 tsp

baking powder
3/4 c

part skim milk ricotta
1/2 c

water
1 1/4 c

olive oil
1 Tbsp

grated lemon rind
2 Tbsp

lemon juice
1

egg beaten
2 Tbsp

turbinado sugar

How To Make tuscan lemon muffins

1
Preheat oven to 375 degrees

2
Combine flour, sugar, baking powder and salt.
3
In separate bowl, combine ricotta and next five ingredients.
4
Add ricota mixture to flour mixture, mixing just until moist.
5
Distribute batter into muffin tins and sprinkle with Turbinado Sugar.
6
Bake for 16 minutes or until done.
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tuscan lemon muffins

Ingredients For tuscan lemon muffins

How To Make tuscan lemon muffins

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