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Tuscan Lemon Muffins Recipe

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This recipe for Tuscan Lemon Muffins is from The Arnsbarger Sisters' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. part-skim ricotta cheese
1/2 c. water
1/4 c. olive oil
1 tbsp. grated lemon rind
2 tbsp. fresh lemon juice
1 large egg, lightly beaten
vegetable oil cooking spray
blueberries (optional)
2 tbsp. turbinado sugar
Directions:
Directions:
Lightly spoon flour into measuring cups; level with a knife. Combine flour and next 3 ingredients. Make a well in the center. Combine ricotta and next 5 ingredients. Add ricotta mixture to the flour mixture and stir until just moist.

Place 12 muffin-cup liners in the muffin pan. Spray lightly with cooking spray. Divide 1/2 of the batter among the muffin cups. Drop 3+ blueberries on batter. Cover with remaining batter. Sprinkle with turbinado sugar. Bake at 375º for 16-20 minutes or until wooden pick inserted in center comes out clean.
Personal Notes:
Personal Notes:
This recipe was from Mary.

 

 

 

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