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Prep Time: 13 Minutes Cook Time: 16 Minutes |
Ready In: 29 Minutes Servings: 24 |
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From Cooking Light. These are moist, lemony and delicious! Note: you can use Greek yogurt in place of ricotta cheese. Ingredients:
1 3/4 cups 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 teaspoon lemon rind, grated |
2 tablespoons lemon juice, fresh |
1 large egg, beaten |
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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