Tuscan Lemon Muffins

So. It's a lemon muffin recipe. What makes it think it is so special that it gets to be Tuscan? Well, if you look at the ingredient list, there is olive oil. Definitely more Italian than most muffins. And look! Ricotta! Go ahead, say it with an accent.

It's true, there is no kale, white truffle, or wild game in these, but there is something truly exceptional about the lemon and olive oil together that I love. So it's not that they need the name to make them great, it just kinda seems fitting. Plus this woman would love them!

Tuscan Lemon Muffins (print recipe)
Makes 12

1 3/4 cups (7.9 oz.) all-purpose flour
3/4 cup granulated sugar
1 T grated lemon rind
2 1/2 tsp baking powder
1 tsp lemon juice powder, optional
1/4 tsp salt
3/4 cup part-skim ricotta cheese
1/2 cup water
1/4 cup olive oil
2 T fresh lemon juice
1 large egg, lightly beaten
Cooking spray
2 T turbinado sugar

1. Preheat oven to 375. Place 12 muffin-cup liners in muffin cups; coat with cooking spray.

2. Weight or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, lemon rind, baking powder, lemon juice powder (if using), and salt; make a well in the center.

3. In a small bowl, combine ricotta, water, olive oil, lemon juice and egg. Add ricotta mixture to flour mixture, stirring just until moist.

4. Divide batter among prepared muffin cups. Sprinkle turbinado sugar over batter. Bake for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Recipe adapted from Cooking Light, May 2011

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2 years ago: Flourless Chocolate Cake with Toasted Coconut Ice Cream