A great tasting muffin that is actually rather healthy. Embarrassed to say that I took a bite out of these two before I remembered to take the pics. The rest got gobbled by other people. Obviously the lemon muffin is on the left. Recipe for the chocolate-chocolate chip muffin is in another entry.
7.9oz AP flour (about 1 3/4c)
3/4 cups sugar
2 1/2 tsp baking powder
1/4 tsp salt
3/4 c part-skim ricotta
1/2 c water
1/4 c olive oil
1 Tbs fresh grated lemon rind (about 2 lemons)
2 1/2 Tbs fresh lemon juice (about 2 lemons)
1 large egg, lightly beaten
Baking cooking spray (with flour)
2 Tbs turbinado sugar
1) Preheat oven to 375 degrees.
2) Weigh out the flour into a large mixing bowl. Combine the flour with sugar, baking powder and salt. Make a well in the center. In a separate bowl combine ricotta, water, olive oil, lemon rind, lemon juice, and beaten egg. Combine with dry ingredients and mix until just moist. Over-mixing will make tough cupcakes.
3) Place 12 paper liners in a muffin tray. Coat lightly with cooking spray to keep liners from sticking to muffins once baked. Spoon batter into cups. Sprinkle turbinado sugar over the tops. Bake at 375 for about 16 minutes or until an inserted toothpick comes out clean. Cool 5 minutes on a wire rack and serve.