Tuscan Lemon Muffins

• 7.9 ounces all-purpose flour (1 3/4 cups)
• 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 olive oil
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 large egg, lightly beaten
• Cooking spray
• 2 tablespoons turbinado sugar

1. Preheat oven to 375u0b0.
2. 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 and 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 375u0b0 for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

flour, sugar, baking powder, salt, ricotta cheese, water, olive oil, lemon rind, lemon juice, egg, cooking spray, turbinado sugar

Taken from www.myrecipes.com/recipe/tuscan-lemon-muffins (may not work)