Tuscan Lemon Muffins

Tuscan Lemon Muffins created by Mama Wendy

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

Ready In:
29mins
Serves:
Yields:
Units:

ingredients

directions

  • Oven needs to be preheated to 375 degrees.
  • 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.
  • In a muffin pan sheet, place liners in each slot and lightly spray with cooking oil. Divide batter into each slot equally.
  • Bake for about 16 minutes. Test with a wooden tooth pick in the center, if it comes out clean, it is done cooking.
  • Allow to cool for about 5 minutes before eating.
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RECIPE MADE WITH LOVE BY

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

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  1. Mama Wendy
    Tuscan Lemon Muffins Created by Mama Wendy
  2. 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).
  3. Eyemadreamer
    From Cooking Light. These are moist, lemony and delicious! Note: you can use Greek yogurt in place of ricotta cheese.
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