Bring on citrus season! When life gives me a bowl of lemons, you better believe I'm going to make some muffins! And perhaps some lemonade to wash them down, but that's another post all together. For now it's all about muffins, as these Lemon Ricotta Muffins definitely deserve the spotlight. They are bright, perfectly sweet and bonus - they're low in fat, though you would never know it. The ricotta cheese gives the muffins a moist, soft texture, and the flavor goes perfectly with the lemon. The taste is reminiscent of delicious lemon ricotta pancakes, only a bit more portable.
With the wonderful citrus bounty upon us, over the next few weeks I will be sharing several recipes using citrus fruits. In the meantime, grab those lemons and give these muffins a try!
Lemon Ricotta Muffins
Yields 12 muffins
1 cup all-purpose flour
3/4 cup whole wheat pastry flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoons salt (optional)
3/4 cup low fat ricotta cheese
1/2 cup water
1/4 cup canola oil
juice of 2 lemons (approximately 2 tablespoons)
zest of 2 lemons (approximately 1 tablespoon)
1 egg, lightly beaten
1 teaspoon vanilla extract
2 tablespoons turbinado sugar
- Preheat oven to 375 degrees. Prepare 12 muffin cups with paper liners or cooking spray. Set aside.
- In a large bowl, mix the flour, sugar, baking powder and salt. Make a well in the center.
- In a medium bowl, whisk the ricotta, water, oil, lemon juice, lemon zest, egg, and vanilla until blended.
- Fold the ricotta mixture into the flour mixture until just blended.
- Divide batter evenly amongst muffin cups. Sprinkle turbinado sugar over the tops of the muffins.
- Bake for 16 minutes, or until a toothpick inserted in the center comes out clean. Let muffins sit in pan for 5 minutes and then remove to wire rack to cool completely.