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Tuscan Lemon Muffins

Tuscan Lemon Muffins
Tuscan Lemon Muffins
John Autry

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.

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