Tuscan Lemon Muffins

READY IN: 29mins
Recipe by Eyemadreamer

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

Top Review by Mama Wendy

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).

Ingredients Nutrition


  1. Oven needs to be preheated to 375 degrees.
  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. In a muffin pan sheet, place liners in each slot and lightly spray with cooking oil. Divide batter into each slot equally.
  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. Allow to cool for about 5 minutes before eating.

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