Tuscan Lemon Muffins

Tuscan Lemon Muffins

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Kathy Merle


These muffins are wonderfully moist and freeze well.


★★★★★ 1 vote



  • 1 3/4 c
  • 3/4 c
    granulated sugar
  • 1/4 tsp
  • 2 1/2 tsp
    baking powder
  • 3/4 c
    part skim milk ricotta
  • 1/2 c
  • 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.

Printable Recipe Card

About Tuscan Lemon Muffins

Course/Dish: Muffins

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