Tuscan Lemon Muffins

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 1 large eggs lightly beaten
• 1.8 cups flour all-purpose
• 0.8 cup granulated sugar 
• 2 tablespoons juice of lemon fresh
• 1 tablespoon lemon rind grated
• 0.3 cup olive oil 
• 0.8 cup part-skim ricotta cheese 
• 0.3 teaspoon salt 
• 2 tablespoons sugar 
• 0.5 cup water 

Equipment

• frying pan
• oven
• knife
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 37
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 3 ingredients (through salt); make a well in center.
4. Combine ricotta and next 5 ingredients (through egg).
5. Add ricotta mixture to flour mixture, stirring just until moist.
6. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups.
7. Sprinkle turbinado sugar over batter.
8. Bake at 375 for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.