Meyer Lemon Ricotta Muffins

Well, here we are at the verrrrry end of meyer lemon season and I’m just getting around to posting a recipe featuring this gorgeous citrus fruit.

Less tart and acidic than their light yellow cousins, vibrantly-hued meyer lemons are a hybrid of lemons and mandarins native to China.

They are readily available in grocery stores throughout the States during the winter months, and make a lovely bright addition to baked goods.

Meyer lemon zest and juice both make their way into these light ricotta muffins. Despite being 100% whole wheat, these slightly sweet muffins have a moist and delicate crumb… and are perfect for breakfast or as a between-meal snack.

Let’s take a peep at a muffin strip tease, shall we?

Yes, it’s sad when that muffin wrapper is empty, but given the light nutritional stats, you can feel just fine about reaching for another one…

 

 

 

Meyer Lemon Ricotta Muffins

by Lauren Zembron (adapted from Cooking Light May 2011)

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: bake bread breakfast snack vegetarian lemon winter

Ingredients (12 muffins)

  • 1 3/4 cup whole wheat pastry flour
  • 1/2 cup unrefined granulated sugar (I used evaporated cane juice)
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 2 Tbsp grated meyer lemon rind (from about 2 medium-sized lemons)
  • 2 Tbsp freshly squeezed meyer lemon juice (from about 2 medium-sized lemons)
  • 1 large egg, (preferably organic), lightly beaten
  • 2 Tbsp turbinado sugar

Instructions

Preheat oven to 375°F. Lightly oil a 12-cup muffin tin; set aside.

In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.

In a medium mixing bowl, stir together the ricotta, water, oil, lemon rind, lemon juice, and egg.

Make a well in the center of the dry ingredients and add in the wet; stir just until moistened.

Divide batter evenly among the prepared muffin cups.

Evenly sprinkle the turbinado sugar over the batter-filled cups.

Bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Information per Muffin:

171.1 calories, 6.5 grams fat, 1.2 grams saturated fat, 2.3 grams fiber, 10. 4 grams sugars, 4.0 grams protein

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NOTE: There were some issues with Tuesday’s post showing up in Google Reader, so those of you who read HFFL through Reader may have missed my Speculoos Cookie Butter Baked Oatmeal for One.

Trust me, you do NOT want to miss this one!

Check out the post here.

25 thoughts on “Meyer Lemon Ricotta Muffins

        1. Great! I’m glad to hear the muffins came out with Greek yogurt (which I have on hand much more often than ricotta). I’ll have to try them with that substitution =).

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