Tuscan Lemon Muffins. The name alone evokes images of green hills, blue sky and the taste of Italy. But for someone like me, a chronic sufferer of Meniere’s Disease who can’t travel the US, let alone Europe, it’s far more. These muffins transport my tastebuds thousands of miles, to a place I cannot otherwise go. They are a feast for the senses. Light and airy, thanks to the Ricotta cheese, flecked with grated lemon zest, with the crunch of raw sugar on top. Each moist, subtly sweet bite is heightened with the flavor of extra virgin olive oil. If I could choose just one muffin to eat the rest of my life, this would be it. Happy weekend, everyone!!
Recipe adapted from Cooking Light magazine.
Yields 12 muffins.
SODIUM CONTENT: 20 mg per muffin
1 3/4 c. flour
3/4 c. sugar
2 1/2 t. Featherweight sodium free baking powder
3/4 c. ricotta cheese (look for the lowest sodium possible)
1/2 c. water
1/4 c. extra virgin olive oil
1 large egg
1 T. grated lemon rind (rind of 1 lemon)
2 T. freshly squeezed lemon juice (juice of 1 lemon)
2 T. turbinado sugar
Preheat oven to 375 degrees. Get out a standard size 12-muffin tin and line with paper cups; set aside.
Measure the flour, sugar and baking powder into a large mixing bowl and whisk well to combine. In another mixing bowl, combine the ricotta, water, olive oil, egg, lemon rind and juice; whisk well. Add the wet mixture to the dry mixture, stirring just until moist.
Spray the muffin cups lightly with vegetable spray, then divide batter evenly among muffin cups. Sprinkle turbinado sugar over batter. Place pan on middle rack in oven and bake 16 minutes. Remove from oven and place on a wire rack to cool for 5 minutes. Remove muffins from tin and serve.