As for today’s recipe, I received an email from “KC”, who wrote “I’m looking for a lemon-ricotta muffin recipe; I got one from a bakery that was really lemony with a bit of ricotta filling that was out of this world… but cannot find a recipe done light anywhere. Could you help?”
Well KC, I did my best. Unfortunately, I have never had one from a bakeshop, so I do not have a great point-of-reference. I will, however, tell you that these Low Calorie Lemon-Ricotta Muffins are absolutely delicious. As a matter of fact, a friend told me that they were “the best muffins she has ever tasted”. Wow, talk about a compliment! I’m not sure if this is exactly what KC had in mind, but I hope that it at least comes close.
Low Calorie Lemon-Ricotta Muffins
- 1 6 cup jumbo muffin tin (or 12 cup standard)
- 1 large bowl
- 1 separate bowl
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup fat free ricotta cheese
- ⅓ cup skim milk
- ¼ cup unsweetened applesauce
- 2 large eggs
- 1 tablespoon freshly grated lemon peel (more, if you would like them really lemony)
- juice from one lemon
- 1 teaspoon pure vanilla extract
- Preheat the oven to 375 degrees and generously spray a 6 cup jumbo (or 12 cup standard) muffin tin with nonstick spray (or line with paper baking liners).
- In a large bowl, stir together the flours, sugar, baking powder and salt. In a separate bowl, mix together the ricotta, milk, applesauce, eggs, lemon juice, lemon peel, and vanilla; whisk well until blended.
- Make a well in the center of the flour mixture and pour in the wet ingredients; stir until just moistened (the batter will have lumps – resist the urge to over-mix!! When you overmix ANY reduced fat baked goods, they will come out “tough”).
- Divide the batter evenly between the prepared muffin cups. Sprinkle the remaining tablespoon sugar over muffins, or lightly press in the slivered almonds.
- Bake for 20 to 25 minutes (or until a toothpick inserted in the center of a muffin comes out clean.) Allow to cool for 5 minutes in the pan, then remove and allow to cool slightly longer out of the pan before serving.
To ensure that your Low Calorie Lemon-Ricotta Muffins turn out perfectly every time, here are some valuable cooking tips and insights. From optimizing the batter consistency to avoiding common mistakes, these tips will guide you towards muffin success. Let’s get baking!
Offered Tips and Tricks:
- Use Room Temperature Ingredients: To achieve a uniform texture and proper blending, make sure your eggs, ricotta cheese, and milk are at room temperature before mixing them into the batter. This will result in a smoother and more evenly baked muffin.
- Zest for Maximum Flavor: When zesting the lemons, be sure to only grate the outer yellow skin, avoiding the bitter white pith. The lemon zest carries the aromatic oils and adds an intense citrus flavor to the muffins.
- Mindful Mixing: When combining the wet and dry ingredients, remember to mix gently and avoid overmixing. Overmixing can lead to dense muffins. It’s better to have a few lumps in the batter than risk losing the lightness.
- Proper Muffin Pan Preparation: To prevent the muffins from sticking to the pan, generously grease the muffin cups or line them with paper liners. Alternatively, you can use silicone muffin cups for easy release.
- Cool Before Removing: Allow the muffins to cool in the pan for about 5-10 minutes before transferring them to a wire rack to cool completely. This helps them maintain their shape and prevents them from crumbling.
Now that you’ve mastered the art of baking these delectable Low Calorie Lemon-Ricotta Muffins, let’s explore the various ways you can enjoy and present this delightful treat. From accompanying sides to creative garnishes, the possibilities are endless. Get ready to elevate your muffin experience to new heights!
Recommendations for Sides, Garnishes, and Beverages:
- Fresh Berry Medley: Pair these lemony muffins with a vibrant assortment of fresh berries such as strawberries, blueberries, and raspberries. The natural sweetness and burst of colors will complement the citrus flavors beautifully.
- Whipped Lemon Ricotta Spread: Take your muffin indulgence up a notch by preparing a tangy whipped lemon ricotta spread. Blend together ricotta cheese, fresh lemon juice, lemon zest, and a touch of honey for a creamy and zesty accompaniment.
- Iced Lemon Tea: Quench your thirst and enhance the citrus experience by serving these muffins with a tall glass of iced lemon tea. The cool and refreshing beverage will perfectly complement the zingy flavors of the muffins.
- Lemon Glaze Drizzle: For an extra touch of sweetness, consider drizzling a light lemon glaze over the muffins. Mix powdered sugar with fresh lemon juice until smooth and pour it over the cooled muffins. The glaze adds a glossy finish and an extra burst of lemony goodness.
- Breakfast or Brunch Spread: Create a beautiful breakfast or brunch spread by serving these muffins alongside other morning favorites. Consider adding yogurt parfaits, scrambled eggs, and a platter of fresh fruit for a well-balanced and satisfying meal.
FAQs about Low Calorie Lemon-Ricotta Muffins
As you embark on your culinary journey with Low Calorie Lemon-Ricotta Muffins, it’s natural to have some questions. Here are answers to the most commonly asked questions to help you navigate any uncertainties. From storage tips to ingredient substitutions, we’ve got you covered!
Can I substitute the all-purpose flour with whole wheat flour?
Absolutely! You can substitute whole wheat flour for a healthier twist. However, keep in mind that the texture of the muffins may be slightly denser compared to using all-purpose flour.
How do I store leftover Low Calorie Lemon-Ricotta Muffins?
To store any leftover Low Calorie Lemon-Ricotta Muffins, allow them to cool completely, then place them in an airtight container or sealable bag. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months.
Can I use frozen or bottled lemon juice instead of fresh lemons?
While fresh lemon juice is preferred for the best flavor, you can use bottled lemon juice if fresh lemons are not available. However, be sure to choose a high-quality brand without any added preservatives or sweeteners.
Can I add additional mix-ins to the muffin batter?
Absolutely! Feel free to get creative and add your favorite mix-ins. Consider folding in fresh blueberries, poppy seeds, or even finely chopped nuts to enhance the texture and taste of the muffins.
Can I make mini muffins instead of regular-sized ones?
Certainly! Adjust the baking time accordingly, as mini muffins will require less time to bake. Start checking for doneness around the 10-12 minute mark and continue baking until a toothpick inserted into the centerreveals only a few moist crumbs.
Dive into the world of sensational flavors with our Low Calorie Lemon-Ricotta Muffins recipe. From foolproof cooking tips to creative serving suggestions, this post has it all. Join our community by sharing this recipe and subscribing to our blog for more mouthwatering inspiration.