Why am I posting a recipe for Tuscan Lemon Muffins when it is snowing outside?? Why, because the snow was unexpected. We do not normally get snow in October. In fact, we haven't gotten a snow storm this big since the Civil War. That is over 100 years ago. Well, I was not in the mood for snow or snow-friendly recipes. So, I made Tuscan Lemon Muffins. I am still stuck in summer. These muffins are tasty.
Tuscan Lemon Muffins
YIELD: 12 servings (serving size: 1 muffin)
7-9/10 ounces all-purpose flour (1 3/4 cups)
3/4 cup granulated sugar
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
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 large egg, lightly beaten
2 tablespoons Turbinado sugar
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.
4. Cool 5 minutes in pan on a wire rack.
Cooking Light, May 2011