Tuscan Lemon Muffins
Fall and comfort food seem to go hand in hand. This week has been the perfect time to break out all my favorite comfort dishes and desserts. Lemon and cheese are 2 of my three comfort sweets, chocolate being the third. Not to be a snob, but chocolate and lemon... Not my thing.
Ingredients
- 8 ounces all-purpose flour 1 3/4 cups
- 3/4 cup granulated sugar + 2 tablespoons sugar, divided
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole ricotta cheese
- 1/2 cup water
- 1/4 cup olive oil extra virgin
- 2 tablespoons lemon zest
- 6 tablespoons lemon juice
- 1 large egg lightly beaten
Instructions
- Preheat oven to 375°F. Prepare a 12 cup muffin tin with liners.
- Combine flour, 3/4 cup sugar, baking powder and salt. Whisk to combine. Make a well in center. Add ricotta, water, oil, zest, lemon juice and egg. Whisk ingredients together until just combined.
- Divide batter among muffin cups. Sprinkle 2 tablespoons sugar over muffins. Bake for 14-16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Serve and enjoy!
- Recipe adapted from Cooking Light May 2011
Nutrition
Serving: 1 | Calories: 191cal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 205mg | Sugar: 13g | Fiber: 1g | Calcium: 88mg | Iron: 1mg