When life gives you lemons I suggest you make these Tuscan Lemon Muffins. My favorite pastries typically involve lemon. I enjoy the light and refreshing flavor that is brought to pastries by this fruit. These muffins are a great summer breakfast or brunch treat. Even better is that they each have only 186 calories. These muffins are cooked with ricotta cheese which gives a light and fluffy texture to these reduced-calorie muffins. If you really want to live on the edge, I suggest making them with Meyer lemons.

Start by preheating the oven to 375. You can lightly spray 12 cups of a muffin tin with cooking spray or line the cups with liners.

Gently spoon the flour into a measuring cup and place it into a medium size bowl. Add in the sugar, baking powder and salt and whisk to combine. Make a well in the center.

In a separate bowl combine the ricotta,water, lemon juice, lemon zest, egg and olive oil. Stir well to combine and then pour the mixture into the center of the flour mixture. Gently stir to combine the ingredients but do not overmix.

Divide the mixture evenly amongst the muffin cups and sprinkle the tops with the turbinado sugar. Just as a little helper, turbinado sugar is cane or raw sugar. It is typically coarser in texture and has a light brown color to it. Bake the muffins for 14-16 minutes, until a toothpick inserted into the center comes out clean. You can allow the muffins to cool before eating them or eat them warm with a drizzle of honey.

Tuscan Lemon Muffins

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Author: April | Food n Focus
Serves: 12
Ingredients
  • 134 cups all-purpose flour
  • 34 cup granulated sugar
  • 212 tsp baking powder
  • 14 tsp salt
  • 34 cup part-skim ricotta cheese
  • 12 cup water
  • 14 cup olive oil
  • 1 tblsp grated lemon rind
  • 2 tblsp fresh lemon juice
  • 1 large egg, lightly beaten
  • Cooking spray
  • 2 tblsp turbinado sugar
Instructions
  1. Preheat the oven to 375. Lightly spray 12 cups of a muffin tin with cooking spray or line the cups with liners.
  2. Gently spoon the flour into a measuring cup and place it into a medium size bowl. Add in the sugar, baking powder and salt and whisk to combine. Make a well in the center.
  3. In a separate bowl combine the ricotta,water, lemon juice, lemon zest, egg and olive oil. Stir well to combine and then pour the mixture into the center of the flour mixture. Gently stir to combine the ingredients but do not overmix.
  4. Divide the mixture evenly amongst the muffin cups and sprinkle the tops with the turbinado sugar.
  5. Bake the muffins for 14-16 minutes, until a toothpick inserted into the center comes out clean. You can allow the muffins to cool before eating them or eat them warm with a drizzle of honey.
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Tuscan Lemon Muffins | foodnfocus.com

Tuscan Lemon Muffins | foodnfocus.com

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