Tuscan Lemon Muffins

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)

Ingredients:

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

Cooking spray

2 tablespoons Turbinado sugar

Preparation:

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