Lemons Add Zest to Mini Muffin Recipe

After reading “How to Eat a Cupcake” by Meg Donahue, I had a craving for lemon cupcakes. It’s not really a flavor I reach for but the way that Ms. Donahue described the cupcakes in the book I decided to give it a try. So I found a recipe that I wanted to try and surprisingly it was for the cupcake’s cousin, the muffin.

Trying to eat healthier, the recipe I found was for Tuscan Lemon Muffins. Deciding that I could spread the joy better if I did enjoy them, I turned them into mini muffins. What I like about this recipe is the simple ingredients. But what I love is how moist these muffins come out.  

Ingredients:

• 7 9/10 ounces all-purpose flour (1 3/4 cups)
• 3/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup part-skim ricotta cheese
• 1/2 cup water
• 1/4 cup olive oil 
• 1 tablespoon grated lemon rind 
• 2 tablespoons fresh lemon juice 
• 1 large egg, lightly beaten 
• Cooking spray
• 2 tablespoons turbinado sugar

I didn't have turbinado sugar so I used vanilla sugar by Williams Sonoma.

Preparation:

1. Preheat oven to 375°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.
3. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Since I used a mini muffin pan I only baked them for 10 minutes.  

Try this recipe, you won't be disappointed!