Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tuscan Lemon Muffins Recipe
    Lost? Site Map

    Tuscan Lemon Muffins

    Tuscan Lemon Muffins. Photo by Mama Wendy

    1/1 Photo of Tuscan Lemon Muffins

    Total Time:

    Prep Time:

    Cook Time:

    29 mins

    13 mins

    16 mins

    Eyemadreamer's Note:

    From Cooking Light. These are moist, lemony and delicious! Note: you can use Greek yogurt in place of ricotta cheese.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12

    Yield:

    muffin

    Units: US | Metric

    Directions:

    1. 1
      Oven needs to be preheated to 375 degrees.
    2. 2
      Combine flour, sugar, baking powder, salt into a bowl and make a well in the center. In another bowl combine ricotta, water, olive oil, lemon juice & rind and the egg. Pour this mixture into the well. Stir until blended.
    3. 3
      In a muffin pan sheet, place liners in each slot and lightly spray with cooking oil. Divide batter into each slot equally.
    4. 4
      Bake for about 16 minutes. Test with a wooden tooth pick in the center, if it comes out clean, it is done cooking.
    5. 5
      Allow to cool for about 5 minutes before eating.

    Browse Our Top Sweet Recipes

    Ratings & Reviews:

    • on January 23, 2013

      55

      I too found this recipe on the Cooking Light website, and then when I tried to find it again the website took forever to load, so I came to my fav site, Food.Com. These muffins came out wonderfully! They were moist, light, and tasty. I topped them with some sanding sugar (didn't have turbinado or I'd have used that). I also used even lower fat ricotta that I found (half the fat of part skim ricotta) and it was still wonderful. I don't know if these are the Healthy-est muffins, but they are sure better than the ones that contain a cup of butter and several eggs! These could even have used MORE lemon, in my opinion, but the texture was super. They didn't brown much, and I had to give them about 18 minutes total in my old and clunky oven. My 4 and 6 year olds loved them, and the olive oil gave them a little tang... Thanks! I will try ricotta in other muffin recipes for an interesting twist (chocolate comes to mind).

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Tuscan Lemon Muffins

    Serving Size: 1 (68 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 182.8
     
    Calories from Fat 56
    31%
    Total Fat 6.3 g
    9%
    Saturated Fat 1.5 g
    7%
    Cholesterol 20.2 mg
    6%
    Sodium 150.1 mg
    6%
    Total Carbohydrate 27.6 g
    9%
    Dietary Fiber 0.5 g
    2%
    Sugars 12.6 g
    50%
    Protein 4.1 g
    8%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites