Tuscan Lemon Muffins... and a poem by Liv!

What's the difference between a muffin and a cupcake??  Snacking on Tuscan Lemon Muffins from Cooking Light's latest issue, I posed that very question to Liv and her friend Piper as we drove to dance a few days ago.

Having recently written a biography on the esteemed Dr. Seuss, Liv phrased her response below:

Lemon Muffins are Something Nobody Can Beat

What's the difference between a muffin and a cupcake?

The Easter Bunny tells me they are pretty easy to make.

Is it the frosting that sets them apart?

Or that a cupcake could be a work of art...

Or is it some muffins are as plain as can be

yet this one is something special, can't you see?

Lemon and sugar are the very best, 

now it's time to put them to the test.

As Piper and I took our very first bite

our eyes were quickly shiny and bright.

The flavor and taste were quite a score

and we found ourselves reaching for more!

That is something nobody can beat

and to think that I tasted it on Valley Middle School Street!

So there you have it, Lemon Muffins that can't be beat!  Filled with lemon juice (hmmm... wonder if I could have used my Limoncello there?? :)  ) and lemon zest, tenderized with a helping of ricotta cheese and made slightly more healthy with a dose of whole grain spelt flour these muffins seem to blur the lines between muffins and cupcakes.  While both girls declared them "most definitely muffins", they are truly a sweet treat.

Happy Easter, my friends!  May your day be filled with love and treats!

Don't forget to check out Becky's, Baking and Cooking a Tale of Two Loves, online bake sale which is set for May 2nd.  We are donating a bottle of our Limoncello along with some of our favorite Lemon Biscotti.

Tuscan Lemon Muffins

adapted from Cooking Light, May 2011
Light and tender with a slight sugary crunch, these Lemony Treat brighten the day! 

1 1/4 cup all purpose flour

1/2 cup spelt flour (may sub A/P 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 vegetable oil

generous 1 Tbs lemon zest

2 Tbs freshly squeezed lemon juice

1 large egg, lightly beaten

cooking spray

2 Tbs raw sugar

Preheat oven to 375ºF.

Lightly spoon the flour into dry measuring cups, leveling with a knife.  In a large bowl, combine the flour, sugar, baking powder and salt, whisking to combine.

In a smaller bowl, combine the ricotta through egg, again, whisking to mix.  Add the ricotta mixture to the flour mixture, mixing just until moist.

Spray muffin tin with cooking spray.  Spoon the batter into the muffin tin and sprinkle with raw sugar.  Bake at 375º for about 15 minutes, or until a wooden ick inserted in the center comes out clean.  Cool for 5 minutes in the pan, then remove from pan and place on a wire rack.

Makes 12 full size muffins or 12 mini and 6 full size.

Note:  Did you know that Dr. Suess' first manuscript was rejected 27 times??  As he was walking home to burn it he bumped into an old college friend who just happened to be recently hired at a publishing company.  Vanguard Press accepted his first book, And to Think I Saw it on Mulberry Street, leading Seuss to popularity and bringing books that many of us grew up with.  What's your favorite Seuss book??