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)

54 Pinches

Kathy Merle

Solvay, NY

Updated on Mar 2, 2012

These muffins are wonderfully moist and freeze well.

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yield 12 serving(s)

Ingredients

1 3/4 cups flour
3/4 cup granulated sugar
1/4 teaspoon salt
2 1/2 teaspoons baking powder
3/4 cup part skim milk ricotta
1/2 cup water
1 1/4 cups olive oil
1 tablespoon grated lemon rind
2 tablespoons lemon juice
1 - egg beaten
2 tablespoons turbinado sugar

How To Make tuscan lemon muffins

Step 1

Preheat oven to 375 degrees

Step 2

Combine flour, sugar, baking powder and salt.
Step 3

In separate bowl, combine ricotta and next five ingredients.
Step 4

Add ricota mixture to flour mixture, mixing just until moist.
Step 5

Distribute batter into muffin tins and sprinkle with Turbinado Sugar.
Step 6

Bake for 16 minutes or until done.
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