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Tuscan Lemon Muffins

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“From Cooking Light. These are moist, lemony and delicious! Note: you can use Greek yogurt in place of ricotta cheese.”
READY IN:
29mins
SERVES:
12
YIELD:
1 muffin
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Oven needs to be preheated to 375 degrees.
  2. Combine flour, sugar, baking powder, salt into a bowl and make a well in the center. In another bowl combine ricotta, water, olive oil, lemon juice & rind and the egg. Pour this mixture into the well. Stir until blended.
  3. In a muffin pan sheet, place liners in each slot and lightly spray with cooking oil. Divide batter into each slot equally.
  4. Bake for about 16 minutes. Test with a wooden tooth pick in the center, if it comes out clean, it is done cooking.
  5. Allow to cool for about 5 minutes before eating.

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