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Our fragrant lemon-ricotta muffins are made with fiber-rich whole wheat flour and olive oil for rich, tender texture. Perfect for breakfast or a bite on-the-go, these moist, citrusy muffins come in at less than 200 calories per serving.
Recipe yields 12 servings
Preheat oven to 375°. Line a 12-cup muffin pan with liners and lightly coat liners with nonstick cooking spray.
In a large bowl, combine flours, 3/4 cup of the sugar, baking powder and salt.
In another bowl, combine ricotta, water, olive oil, lemon zest, lemon juice and egg. Add ricotta mixture to flour mixture, stirring just until combined.
Divide batter among muffin cups. Sprinkle remaining 1 tablespoon sugar over batter. Bake for 22 minutes, or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.