Katie has been my best friend since second grade. She is hands down one of the most genuine people I have in my life and I honestly would be a lost soul without the girl. Literally. I would most likely be wandering around the street in circles.
Not only because she probably knows more about me than anyone. Or because she listens to me vent about everything. Or because she just gets me and still loves me, hehe.
But also because she always lets me know when she tries a really great recipe. It always comes back to the food, kids
Katie and I were on the phone as I was rambling on about how I have a surplus of lemons in my kitchen and really need to put them to use. She then told me she had just made really “yummy” Tuscan Lemon Muffins from the latest issue of Cooking Light. I asked her what made them “Tuscan” and she began to list the ingredients; olive oil and ricotta cheese being two of them. I was intrigued. And immediately hopped back in my car to pick up a small container of ricotta to see how these little babies would come out.
Tuscan Lemon Muffins (makes 12 muffins):
Adapted from Cooking Light
Print this Recipe!
• 1 3/4 cups all-purpose flour
• 3/4 cups granulated sugar
• 2 1/2 teaspoons baking powder
• 3/4 cup part-skim ricotta cheese
• 1/2 cup water
• 1/4 cup olive oil
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 large egg, lightly beaten
• 2 tablespoons turbinado sugar (aka sugar in the raw)
Here’s what you do:
Preheat your oven to 375 degrees.
In a large mixing bowl combine the flour, granulated sugar, baking powder, and salt.
Make a well in the center of the dry ingredients.
And in the well, add the ricotta, water, olive oil, lemon rind, lemon juice, and egg.
Mix them all together until everything is nicely combined. This batter was so light and fluffy I kind of just wanted to… I dunno what I wanted to do but it was just a nice batter
Place muffin-cup liners in your muffin pan.
And using an ice cream scoop drop the batter in the muffin-cups.
Sprinkle with a bit of sugar in the raw. Once baked, the sugar adds the perfect sweet little crunch to the muffin. Mmm, sugar.
Bake for about 16 minutes or until a wooden toothpick inserted in the center comes out clear. Let the muffins cool for about 5 minutes in the pan on a wire rack.
I’m a big fan of having homemade muffins in my kitchen at all times in case I don’t have time to make a proper breakfast. I mean, who am I kidding, it’s also kind of nice to hit snooze a couple extra times knowing that breakfast is already waiting Especially when it’s moist, airy, lemony muffins.
Muffins are especially good to just toss in your purse (in a ziplock bag, of course!). I find I always have random bursts of hunger so I like to keep food on me at all times. Never know what you’ll find in my purse! I actually found an unopened cheese stick in there recently. Woops! And another fun fact. When Sues and I were in our early 20s (eww, I don’t like how that sounds!) she may or may not have packed snacks in her purse for me when we went out on weekends. Apparently when I’m hungry I let everyone know about it. Seriously. Without Katie and Sues I’d be a hot mess. And a hungry one at that.
And no one likes a hungry hot mess.