Tuscan Lemon Muffins

makes 12 muffins

8 ounces all-purpose flour (1 3/4 cups)
¾ cup granulated sugar + 2 tablespoons sugar, divided
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup whole ricotta cheese
½ cup water
¼ cup extra virgin olive oil
2 tablespoons lemon zest
6 tablespoons lemon juice
1 large egg, lightly beaten

Preheat oven to 375°F.  Prepare a 12 cup muffin tin with liners.
Combine flour, ¾ cup sugar, baking powder and salt.  Whisk to combine.  Make a well in center. Add ricotta, water, oil, zest, lemon juice and egg. Whisk ingredients together until just combined.

Divide batter among muffin cups. Sprinkle 2 tablespoons sugar over muffins. Bake for 14-16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.  Serve and enjoy!

Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All rights reserved.