Had a great brunch today with family and friends and got to try this. Yummy! Bonus- they are on the healthier side.
1 3/4 cups flour
3/4 cup granulated 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/zest
2 tablespoons fresh lemon juice
1 large egg, lightly beaten
Cooking spray
2 tablespoons turbinado sugar (sugar in the raw)
Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Only fill 9-11 if you want them to be larger muffins.
Sprinkle turbinado sugar (Sugar in the Raw) over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.
Recipe Borrowed From: Cooking Light Magazine