Tuesday, May 31, 2011


The more posts I write, the more I realize there is a repeating theme - Tuscan. Tuscany. Italy. I am drawn to anything "Tuscan" and it's making me want to travel more than ever.

This week's Tasty Tuesday happens to be a recipe for Tuscan Lemon Muffins. I absolutely love anything lemon so it must be fate that lemons meet Tuscany to make this low-fat yummy treat.

  • 7-9/10 ounces all-purpose flour (1-3/4 cups)
  • 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.

Special thanks to Maureen Callahan, MAY 2011 for this recipe.

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