Tuscan Lemon Muffins

By dette

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.

Ingredients

• 7.9 ounces all-purpose flour (1 3/4 cups) 3/4 cup granulated sugar $
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• 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 $
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• 1 tablespoon grated lemon rind $
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• 2 tablespoons fresh lemon juice $
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• 1 large egg, lightly beaten Cooking spray 2 tablespoons turbinado sugar

Preparation

Step 1

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