If you haven’t already figured it out, I love making muffins. Too often, I find myself baking on the weekend, only to stare at a useless cake on the counter for days, as I struggle to find something quick for a pre-work bite. However, if I make muffins, I can wake up knowing that I have something to go with my coffee — and I don’t have to waste time fussing over it.
These Lemon Muffins are wonderful in the morning… or really any time of day. They have a light, fluffy texture, with a vivid lemon flavor: breakfast, with a twist of spring.
Tuscan Lemon Muffins
Adapted from Liv Life, originally found in Cooking Light, May 2011
1 3/4 cups all purpose flour (the original recipe calls for 1 1/4 a.p flour, plus 1/2 cup spelt flour)
3/4 cup granulated sugar
2 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup part-skim ricotta cheese
1/2 cup water
1/4 cup vegetable oil
1 generous tablespoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon extract (the original recipe doesn’t require this)
1 large egg, lightly beaten
2 Tbs raw sugar (optional)
In a large bowl, whisk together your flour, sugar, baking powder, and salt.
In a medium sized bowl, whisk together your ricotta cheese, water, oil, lemon zest, juice, and extract, and egg.
Add the ricotta mixture to the large bowl with the flour. Stir until just combined.
Spoon into a prepared muffin tin, and bake at 375 degrees for 15 minutes, or until they pass the toothpick test.