Tuscan Lemon Muffins Recipes

Steps:

• Oven needs to be preheated to 375 degrees.
• Combine flour, sugar, baking powder, salt into a bowl and make a well in the center. In another bowl combine ricotta, water, olive oil, lemon juice & rind and the egg. Pour this mixture into the well. Stir until blended.
• In a muffin pan sheet, place liners in each slot and lightly spray with cooking oil. Divide batter into each slot equally.
• Bake for about 16 minutes. Test with a wooden tooth pick in the center, if it comes out clean, it is done cooking.
• Allow to cool for about 5 minutes before eating.

Steps:

• 1. Preheat oven to 375 degrees
• 2. Combine flour, sugar, baking powder and salt.
• 3. In separate bowl, combine ricotta and next five ingredients.
• 4. Add ricota mixture to flour mixture, mixing just until moist.
• 5. Distribute batter into muffin tins and sprinkle with Turbinado Sugar.
• 6. Bake for 16 minutes or until done.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 40 muffin cups with paper liners.
• Mix 6 cups flour, 4 cups sugar, baking soda, and salt together in a large bowl. Whisk eggs, sour cream, melted butter, lemon zest, and lemon juice together in a separate bowl until smooth; pour egg mixture into flour mixture. Stir until just combined. Pour batter into the prepared muffin cups, filling them 3/4 full.
• Mix 3/4 cup flour and 3/4 cup sugar together in a bowl; cut cold butter cubes into flour mixture until mixture resembles coarse crumbs. Sprinkle crumb mixture atop each muffin.
• Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pans before removing to wire racks to cool completely.

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.