Tuscan Lemon Muffins ~ Light & Airy

Keeping in line with our new lighter and "better for us" menu, I subscribed to Cooking Light and was so pleased to find this recipe in their latest edition.  Muffins are super great for us with hubby being up and at 'em so early in the A.M. for the Army.  He can grab one, a glass of milk and a piece of fruit and he's ready to go.  So when I found a lemon muffin that was moist, tender and in the end good for you, I had to make them.  It was a no-brainer.

These muffins roll in at only 186 calories with 6.2 grams of fat.  Not bad!  And it uses part skim ricotta and heart healthy olive oil.  It is has a wonderful, light taste thanks to its lemon rind and fresh squeezed juice.  Crispy on top, tender in the middle - it became the perfect breakfast muffin in our house. Best part is, your family will never be able to tell these are "healthy" or "light".  They are seriously THAT delicious.   Hope you enjoy them as much as we did.  Here's to keeping it light and healthy!  *cheers*

Tuscan Lemon Muffins
from Cooking Light

1 3/4 cup all purpose flour
3/4 cup 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 squeezed lemon juice
1 large egg, beaten lightly
2 tablespoons turbinado sugar (optional)

Preheat oven to 375.  Place muffin liners in a 12 muffin pan and set aside.

Lightly spoon the flour into your measuring cup and level off with a knife.  (don't just scoop it out) Or you can weigh the flour for 7.9 ounces - either way.  Combine the flour with the sugar, baking powder and salt.  Whisk together and make a "well" in the center.  Set aside.

Combine ricotta, water, olive oil, lemon rind & juice and the egg.  Whisk well and pour into the flour well.  Stir together until just moistened.  Don't over work the batter!

Fill each tin 3/4 full (they really don't overflow when baking).  Sprinkle the tops with the turbinado sugar if desired and bake for 16 minutes until lightly brown on top and a toothpick comes out clean.  Cool at least 5 minutes before serving.