Tuscan Lemon Muffins Food

TUSCAN LEMON MUFFINS

Tuscan Lemon Muffins image

From Cooking Light. These are moist, lemony and delicious! Note: you can use Greek yogurt in place of ricotta cheese.

Provided by Eyemadreamer

Categories Sweet

Time 29m

Yield 1 muffin, 12 serving(s)

Number Of Ingredients 10

Ingredients

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 cheese
1/2 cup water
1/4 cup olive oil
1 teaspoon lemon rind, grated
2 tablespoons lemon juice, fresh
1 large egg, beaten

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.

Nutrition Facts : Calories 182.8, Fat 6.3, SaturatedFat 1.5, Cholesterol 20.3, Sodium 150.1, Carbohydrate 27.7, Fiber 0.5, Sugar 12.7, Protein 4.2

TUSCAN LEMON CHICKEN

Tuscan Lemon Chicken image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 9

Ingredients

1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Steps:

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

TUSCAN LEMON MUFFINS

Tuscan Lemon Muffins image

These muffins are wonderfully moist and freeze well.

Provided by Kathy Merle

Categories Muffins

Number Of Ingredients 11

Ingredients

1 3/4 c flour
3/4 c granulated sugar
1/4 tsp salt
2 1/2 tsp baking powder
3/4 c part skim milk ricotta
1/2 c water
1 1/4 c olive oil
1 Tbsp grated lemon rind
2 Tbsp lemon juice
1 egg beaten
2 Tbsp turbinado sugar

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.

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