Tuscan Lemon Muffins

1 3/4 cups all-purpose flour
3/4 cup granulated sugar2 1/2 teaspoons baking powder

1/4 teaspoon salt 3/4 cup part-skim ricotta cheese

1/2 cup water

1/4 cup olive oil

1 tablespoon grated lemon rind

2 tablespoons fresh lemon juice 1 large egg, lightly beaten Cooking spray 2 tablespoons turbinado sugar

 Preheat oven to 375°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.

 Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.