When I saw the original version of these Tuscan lemon muffins by Cooking Light I knew I had to adapt them to be gluten free.
These muffins caught my attention because they contain ricotta cheese which makes them different than your basic lemon muffin. I have used ricotta cheese a lot in cooking, but I don’t remember ever using them in a muffin before, so I was curious how it would work, especially in gluten free cooking.
I was also wondering how it would compare to using sour cream in a recipe. I often use sour cream in gluten free baking, and wondered if the ricotta cheese would work similarly.
I knew from looking at the recipe these were going to be more of a dessert like muffin. Now my kids did eat these for breakfast, but we also ate them for dessert. They really could go either way.
Since I knew they were going to be a richer dessert type muffin, I decided to use my favorite gluten free flours for cakes and desserts. Rice flour, sweet rice flour, and cornstarch.
The cornstarch helps give them a lighter texture.
And if you have never tried sweet rice flour in your gluten free baking I highly recommend it. Sweet rice flour is one of the reasons that I do not like premade gluten free flour blends. I have been amazed at the difference in adding sweet rice flour to cakes, cookies, and muffins. If I make a gluten free dessert and the texture is not quite right, I almost always get better results by tweaking the flours and using part sweet rice flour. It helps bind the ingredients together and really does make a difference.
Now for the recipe.
I loved these muffins. I will be making these again. My family loved the way they turned out and they were gone in no time. I loved the texture the ricotta cheese gave them. And I will be experimenting more with ricotta cheese in my gluten free baking.
Gluten Free Tuscan Lemon Muffin
- 1 cup white rice flour
- 1/2 cup sweet rice flour
- 1/4 cup cornstarch
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup part skim ricotta cheese
- 1/2 cup water
- 1/4 cup oil
- 2 tablespoons lemon juice
- 1 egg
- Preheat oven to 375.
- In a bowl combine rice flour, sweet rice flour, cornstarch, sugar, baking powder, and salt. Set aside.
- In other bowl combine ricotta cheese, water, oil, lemon juice, and egg. Stir to combine.
- Add wet mixture to flour mixture stirring just until combined.
- Line a 12 cup muffin tin with liners or grease well.
- Scoop batter into muffin cups.
- Bake at 375 for 15-17 minutes.
- Cool on wire rack.
- Store in an air tight container.