When the May issue of Cooking Light showed up in my mailbox, I was thrilled to find a few recipes I wanted to try. I pulled out the section on making muffins right away... because, well... I love to bake muffins and the variety in this issue spoke to me right away. Everything from sweet to tangy to chocolatey to savory.
I had some limes hanging around so, I made an adjustment to the Tuscan Lemon Muffins by using the limes. This was one of those times when I had all the ingredients on hand at the moment I got the urge to bake. I just love when that happens!
These muffins were so simple to make, but then most muffins and quick breads are easy to make no matter what your cooking skill level. What makes these muffins worth baking is that they are the right combination of sweet and tangy. You could enjoy them with breakfast or even with a cup of tea in the afternoon. They are nice and moist and will not crumble all around you as you nibble.
Aren't those muffin liners absolutely adorable? I found them at our local Michael's store and couldn't resist them! They scream Spring!
I would recommend eating these muffins within a couple days of baking them. They taste best within the first couple of days. Share them at a brunch or bring a batch over to a new neighbor to welcome them to the neighborhood.
Tuscan Lime Muffins
Adapted from: Cooking Light
1 3/4 cups all-purpose 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 extra virgin olive oil
1-2 tablespoons lime zest
3 tablespoons fresh lime juice
1 large egg
2-3 tablespoons turbinado sugar
Preheat oven to 375 degrees. Place 12 paper muffin liners into a muffin tin.
Combine flour, sugar, baking powder and salt in a large bowl. Make a well in the center. Combine the ricotta, water, extra virgin olive oil, lime zest and juice, and egg in a bowl and whisk to thoroughly combine. Add the wet mixture to the dry ingredients and stir until moistened.
Spoon batter into each muffin liner - about 3/4 full. Sprinkle the turbinado sugar over the batter in each muffin liner. Bake for about 15-16 minutes or until a wooden pick comes out clean.
Cool in pan on a wire rack for 5 minutes.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.