LEMON RICOTTA MUFFINS

1 1/4 cups all-purpose flour

1/2 cup white whole-wheat flour
3/4 cup granulated sugar
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup part-skim ricotta cheese
1/2 cup water
1/4 cup olive oil
1 tbsp lemon zest
2 tbsp freshly squeezed lemon juice
1 large egg, lightly beaten
2 tbsp turbinado sugar

Preheat oven to 375 degrees.
Line 12 muffin cups with paper liners; set aside.

In a large mixing bowl combine the flours, sugar, baking powder, and salt.  Make a well in the center of flour mixture.

In another bowl combine the ricotta cheese, water, oil, lemon zest, lemon juice, and egg.  Add cheese mixture to the well in the center of the flour mixture; stir just until dry ingredients are moistened.

Divide the batter evenly into the 12 prepared muffin cups.  Sprinkle the turbinado sugar evenly over the tops of the muffin batter.

Bake muffins at 375 degrees for 16 minutes or until a wooden toothpick inserted in the centers comes out clean.

Cool muffins in the pan or a wire rack for around 5 minutes.  Remove muffins from pan to the wire rack.

This is my adaptation of an old  Cooking Light magazine recipe.