1 Review

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).

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Mama Wendy January 23, 2013
Tuscan Lemon Muffins