Monday, July 18, 2011

The Lemon-Raspberry Muffin Project


And the lemon obsession continues...with a raspberry twist this time. 

In a recent issue of Cooking Light Magazine, I stumbled upon a Tuscan Lemon Muffin recipe using ricotta cheese and olive oil, yum! Without hesitation, I dog eared the page and put it on the must try list. What's better than a fresh lemon muffin? A fresh lemon muffin with raspberries, of course! 

Add raspberries to the Tuscan Lemon recipe, or adapt the recipe to a basic sour cream variation? Which would be a better pairing? Will it even matter? What do I know? Try both with different ingredient combinations. (Real story here is, with no ricotta on hand, the sour cream variation would be an immediate cure to the craving)

And so the Muffin Project begins... 


Day 1: Sour Cream Adaptation

Consensus...very good! My husband loved them, but I wasn't sold. However, being that he is a muffin man and I'm more of a cupcake gal, he may be the better judge.

Day 2: Tuscan Lemon Recipe

Consensus...great! I was sold! (and so was the muffin man)

Two batches may not quite constitute a "project", but there was no need to go any further. 

Day 3 & 4: Continue Eating All of Those Muffins

Cooking Light's Tuscan Lemon Muffins with some fresh raspberries thrown in to the mix (literally) were exactly what I hoped they would be, delicious! (Guess that's why they publish a cooking magazine and I don't)

Cooking Light's Tuscan Lemon Muffins
*my sour cream adaptation in red
1 3/4 cup all-purpose flour
3/4 cup granulated sugar
2 1/2 tsp baking powder 
1/4 tsp salt
3/4 cup part-skim ricotta  OR  3/4 sour cream 
1/2 cup water OR 1/2 milk
1/4 olive oil OR 1/4 vegetable oil
1 tbsp grated lemon rind
2 tbsp fresh lemon juice
1 large egg, lightly beaten
Cooking spray
2 tbsp turbinado sugar
fresh raspberries

Preheat oven to 375 degrees.


Combine flour and next 3 ingredients (through salt): make well in center.


In separate bowl, combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture. Stir just until moist.


Place 12 liners in a muffin tin; coat with cooking spray. Divide batter among muffin cups. (batch in above picture came out on the skimpy side, 2nd batch I filled each cup nearly full and they came out perfect) 

Dust raspberries with a bit of sugar and either gently mix them into batter or place a few into each batter filled cup. Sprinkle turbinado sugar over batter. Bake at 375 degrees for approximately 16 minutes, or until pick comes out clean. Cool on wire rack.


Enjoy!


5 comments:

  1. These look yummy! I love muffins and love the combo of berries and lemon. Thanks for sharing :-)

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  2. What a great flavor combination! These muffins look light and fluffy.

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  3. These look wonderful! I have that recipe marked in cooking light to try as well! Now I might have to try these instead!

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  4. These look fantastic and are just so pretty! Great job! :)

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  5. This is an ideal post... so many details and photos. makes me sure I can redo your recipe

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