Lemon Ricotta Poppy Seed Muffins


Lemon Ricotta Poppyseed Muffins

1 3/4 cups flour
3/4 cup granulated sugar
2 1/2 tsp baking powder
1/4 tsp salt
3 tsp poppy seeds
3/4 cup fat-free 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

Preheat oven to 350.  In a large bowl combine flour, sugar, baking powder, salt and set aside.  In a separate bowl, whisk the ricotta with water, olive oil, egg and lemon juice.  Pour over flour mixture, adding lemon rind and poppy seeds and stir until just combined. Divide among prepared muffin cups and bake for 15-20 minutes, until golden brown.