Looking for a fresh and healthy breakfast muffin? This is one you will be happily delighted to make over and over again especially if you have a large Meyer lemon tree like myself. I think I fall in love with all Meyer lemon recipes since my citruses are always blooming. Or most likely I love baking muffins because it’s way better than eating oatmeal for breakfast.
Here’s something Italian-like to start your day. I really loved the tart rich flavor that comes from a favorite Italian combo— olive oil and fresh lemon. Use a good olive oil and it will bring out the extra fruity flavors in it when baked in this muffin. Make sure to add the turbinado sugar to garnish on top because it adds the extra sweet crunch.
Tuscan Lemon Muffins
Adapted from Cooking Light May 2011
1 tablespoon lemon zest
2 tablespoons lemon juice
1 large egg
¾ cup part-skim ricotta cheese
½ cup water
¼ cup olive oil
1 ¾ cup all-purpose flour
¾ granulated sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons turbinado sugar
Preheat the oven to 375 degrees. Line muffin pans with baking liners and coat with cooking spray. Set aside.
In a large bowl, combine the flour, sugar baking powder and salt. Whisk together to combine. Make a small hole in the center and add the lemon zest, lemon juice, egg, ricotta cheese, water and olive oil. Whisk slightly to combine, do not overmix - slightly lumpy is good.
Scoop about ⅓ cup of muffin batter into the muffin pans. Sprinkle with turbinado sugar. Bake for 16 minutes or until a toothpick inserted in the middle comes out clean.
Let muffins cool in pans for 5 minutes before transferring to a cooling rack.
Yield: 18 muffins
Nutritional Info: Calories: 186; Fat: 6.2 g, Protein: 4g; Carb: 29.5g; Fiber: 0.6g
Review: This reminded me of a lemon cheesecake, and very light and fluffy.