Tuscan Lemon Muffins

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The tart, rich flavor comes from a favorite Italian combo—olive oil and fresh lemon. Very moist..very delicious!

Preparation time: 10 mins
Cooking time: 16 mins

Difficulty: Easy - for beginners
Serves: 12 muffins


1 3/4 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup part-skim ricotta cheese
1/2 cup water
1/4 cup olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 large egg, lightly beaten
Cooking spray
2 tablespoons turbinado sugar


1. Preheat oven to 375°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.
3. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Nutritional Information


Amount per serving
Calories: 186
Fat: 6.2g
Saturated fat: 1.5g
Monounsaturated fat: 3.4g
Polyunsaturated fat: 0.6g
Protein: 4g
Carbohydrate: 29.5g
Fiber: 0.6g
Cholesterol: 21mg
Iron: 1mg
Sodium: 160mg
Calcium: 81mg

Recipe from Cooking Light May 2011


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