Lemon Ricotta Muffins

Back in the days before hockey, I used to bake every weekend... now, not so much!  Today hockey was early, freeing me up for a couple hours to make some mini muffins for my meeting in Spruce Grove bright and early tomorrow morning!  These muffins literally smell and taste like spring, which is what it's been like here weather-wise - seriously - it was +8degrees today - WTH!!??!!?  Not complaining but what happened to winter?  I am slightly bitter b/c this year I actually invested $$$$ in winter tires.  Hmmmmm.   I think that's called "Murphy's Law"????

Lemon Ricotta Muffins (from Cooking Light Magazine)
Ingredients:
1 3/4 cup flour
3/4 cup granulated sugar
2 1/2 tsp baking powder
1/4 salt
3/4 cup ricotta cheese
1/2 cup water
1/4 cup olive oil
1 tbsp grated lemon rind
2 tbsp fresh lemon juice
1 large egg, lightly beaten
non-stick cooking spray
2 tbsp light brown or "yellow" sugar, which apparently Americans are calling "turbinado sugar"???  I had to google that one!!

Method:
Preheat oven to 375degrees.

Get the lemon rind grated or zested, whatever you want to call it.  Juice the lemon and set aside.

Combine all dry ingredients in a large mixing bowl.  In another bowl, combine the ricotta, water, lemon parts, egg, and olive oil. 

Make a well in the centre of the dry ingredients, then pour in the wet ingredients.

Stir until just moistened - it's okay if there is still flour in that bowl - that's what makes muffins so great!

Spray your mini muffin tins with non-stick cooking spray and spoon the batter.  Top each muffin with a little sprinkle of the brown/yellow sugar and shove in the oven for about 20 minutes.

Let rest in the pans for about 5 minutes before removing to a cooling rack.

So easy, moist and springy!!!