This Tuscan muffin recipe had been saved in the depths of my breakfast bookmarks for at least a year now since ricotta is an ingredient I don’t usually have around. Similarly, I’ve always wanted to bake something with the unassuming, yet infamous poppyseed. Well as if all the Publix stars were meant to align, ricotta went on sale for BOGO and all Spice Islands spices were 50% off… my time had come.
This was also my first time baking with Swerve, a zero cal sugar replacement. My sister-in-law introduced me to it and as with all artificial sweeteners, I was very skeptical. After all, if I want sweets, I want the good stuff. To my surprise, Swerve is some good stuff.
Unlike lemon tarts or bars, these muffins deliver a light lemon flavor- perfect for that 4:45am gentle awakening.
Lemon Poppyseed Muffins
Makes 12 muffins
- 1 3/4 cup (210g) all-purpose flour
- 1 tbsp poppy seeds
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (100g) Swerve granular sugar
- Zest of 1 large lemon
- 3/4 cup (185g) whole-milk ricotta cheese
- 1/2 cup (100g) water
- 1/4 cup (50g) olive oil
- 1 large egg
- Juice of 1 large lemon
- Preheat oven to 375°F and prepare a 12-cup muffin tray.
- In a medium bowl, mix together the dry ingredients (flour, poppy seeds, baking powder, salt).
- In a large bowl, combine the sugar and lemon zest; rub the two together until the sugar is moist and fragrant. Add the rest of the wet ingredients (ricotta, water, olive oil, egg, lemon juice) and mix until well combined.
- Add the dry ingredients into the wet ingredients and mix until just combined.
- Divide the batter into the prepared muffin tray. Bake for 16 minutes or until muffins pass the toothpick test.
To store, keep muffins refrigerated. Warm in microwave for 10s just prior to eating.