I have subscribed to Cooking Light magazine for many years, and love the lighter approach to recipes. This is a light, fresh recipe for spring. Hope you enjoy!
Tuscan Lemon Muffins
1 ¾ 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
Preheat oven to 375°.
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.
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.
And, since the recipe is from Cooking Light, it has all the nutritional information included:
- 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
