LemonRicottaMuffins

• 1 3/4 cups flour
• 3/4 cup sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup part-skim ricotta
• 1/2 cup water
• 1/4 cup olive oil
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 egg

sanding sugar, for sprinkling on top (optional)

1. Preheat oven to 375 degrees. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray. Set aside.

2. In a large bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center and set aside.

3. In a medium bowl, whisk together ricotta, water, olive oil, lemon zest, lemon juice and egg. Add ricotta mixture to well in flour mixture and stir just until moistened.

4. Divide batter evenly among prepared muffin cups. Sprinkle sanding sugar over the tops of muffins. Bake in preheated oven for 18-20 minutes until a toothpick inserted in the center comes out clean and tops are lightly golden. Cool in pan on a wire rack for 5 minutes, then remove muffins and cool completely on a wire rack.