Breakfast

Tuscan Lemon Muffins is for Breakfast, Dessert.

Tuscan Lemon Muffins takes 13 minutes to prepare.

Tuscan Lemon Muffins takes 16 minutes to cook.

Tuscan Lemon Muffins makes 12 servings.

The ingredients for Tuscan Lemon Muffins are:

7.9 oz all purpose flour (1 3/4 cups)
3/4 cup granulated Splenda (or use 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
2 tablespoons fresh lemon juice
1 large egg, lightly beaten
cooking spray
2 tablespoons turbinado sugar

Here is how you make Tuscan Lemon Muffins:

1.Preheat oven to 3752. Weigh or 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 dn next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.3. Place 12 muffin cup liners in muffin cups, coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar 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. Yield 12 servings (serving size: 1 muffin)Serving Size:?makes 12 servings (serving size: 1 muffin)Recipe Copyright ? Cooking Light MagazineNumber of Servings: 12Recipe submitted by SparkPeople user WASCWYWBT.

The nutritional information for Tuscan Lemon Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 141.9

• Total Fat: 6.5 g
• Cholesterol: 20.2 mg
• Sodium: 176.0 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 0.5 g
• Protein: 4.2 g