Today’s healthy snack feature – Tuscan Lemon Muffins. These goodies are made extra delicious thanks to a bit of ricotta cheese and lemon zest. A breeze to make, enjoy a muffin with a glass of low-fat milk for a wonderful, filling snack. Healthy and joyous eating!
Tuscan Lemon Muffins (Recipe courtesy Maureen Callahan)
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup part-skim ricotta cheese
- ½ cup water
- ¼ cup olive oil
- 1 tablespoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 large egg, lightly beaten
- Cooking spray
- 2 tablespoons Turbinado sugar
Preheat oven to 375°F.
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 (including egg). Add ricotta mixture to flour mixture, stirring just until moist.
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°F for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Yield = 12 muffins.