Tuscan Lemon Muffins

My best description of a Tuscan lemon muffin --- like a ray of sunshine in your mouth.  I made these summery little treats recently for a bridal shower luncheon.   They are light and delicately sweet and with a few thin shreds of lemon zest on the top, they are perfectly delicious. 

Tuscan Lemon Muffins
1 1/2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup ricotta cheese
1/2 cup water
1/4 cup olive oil
1 Tablespoon lemon zest
2 tablespoons lemon juice
2 egg
2 Tablespoons raw sugar







Combine flour, sugar, baking powder, and salt.














In a separate bowl, combine ricotta, water, oil, lemon zest, lemon juice and egg.







Add ricotta mixture to dry ingredients.

Stir until just moist.







Divide batter between 12 muffin cups.   

Sprinkle with raw sugar. 

Bake 16 minutes at 375.

 

I went a little overboard with the pictures but I think I made my point - these muffins are beautiful AND delicious. 

Ciao!

Tuscan Lemon Muffins
1 1/2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup ricotta cheese
1/2 cup water
1/4 cup olive oil
1 Tablespoon lemon zest
2 tablespoons lemon juice
2 egg
2 Tablespoons raw sugar

Combine flour, sugar, baking powder, and salt.  In a separate bowl, combine ricotta, water, oil, lemon zest, lemon juice and egg.  Add ricotta mixture to dry ingredients.  Stir until just moist.  Divide batter between 12 muffin cups.  Sprinkle with raw sugar.  Bake 16 minutes at 375.