Lemon Ricotta Muffins

Lemon Ricotta Muffins requires around 28 minutes from start to finish. For 27 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 198 calories, 4g of protein, and 7g of fat. This recipe serves 12. A mixture of turbinado sugar, water, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a side dish. 36 people have made this recipe and would make it again. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Food Fanatic. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is rather bad. If you like this recipe, you might also like recipes such as Lemon Ricotta Cornmeal Muffins with Lemon-Vanilla Glaze, Lemon Ricotta Muffins, and Lemon Ricotta Muffins.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 18 minutes

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Ingredients:

2 1/2 teaspoons baking powder

1 large egg, lightly beaten

1 3/4 cups all-purpose flour

3/4 cup granulated sugar

2 tablespoons lemon juice, fresh

1 tablespoon lemon zest, finely minced

1/4 cup olive oil

3/4 cup ricotta cheese, part-skim

1/4 teaspoon salt

2 tablespoons turbinado sugar

1/2 cup water

Equipment:

muffin tray

whisk

bowl

oven

toothpicks

wire rack

frying pan

Cooking instruction summary:

Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners and spray lightly with nonstick cooking spray. Set aside.In a large bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center and set aside.In a medium bowl, whisk together ricotta cheese, water, olive oil, lemon zest, lemon juice and egg. Add ricotta mixture to well in flour mixture and stir just until moistened, preferably using a dough whisk.Divide batter evenly among prepared muffins cups. Sprinkle turbinado sugar evenly over tops of muffins. Baking in preheated oven for 18-20 minutes until a toothpick inserted in the center comes out clean and tops are lightly golden. Cool in pan on a wire rack 5 minutes then remove muffins and cool completely on a wire rack.

 

Step by step:


1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners and spray lightly with nonstick cooking spray. Set aside.In a large bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center and set aside.In a medium bowl, whisk together ricotta cheese, water, olive oil, lemon zest, lemon juice and egg.

2. Add ricotta mixture to well in flour mixture and stir just until moistened, preferably using a dough whisk.Divide batter evenly among prepared muffins cups. Sprinkle turbinado sugar evenly over tops of muffins. Baking in preheated oven for 18-20 minutes until a toothpick inserted in the center comes out clean and tops are lightly golden. Cool in pan on a wire rack 5 minutes then remove muffins and cool completely on a wire rack.


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