Lemon Ricotta Muffins

                  It was my very first time to  use olive oil in  desserts ...strange ,yet true!!
But they came out awesome . One of the most moist  and silky muffins I've ever made.

Ingredients:  
  Partially inspired from gastronomy

• 7 9/10 ounces all-purpose flour (1 3/4 cups)
• 3/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup 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

Procedure:
*Preheat oven to 375°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients(except sugar); make a well in center.

*Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.

*  Add the lemon rind to your sugar then rub them between your fingers .

* Add the dry ingredients to the wet batter.
*Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups.  Bake at 375°, 180 c for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

  To make the glaze combine 2 ts of lemon juice with 1/4 cup of powdered sugar , mix well and drizzle on your muffins ..Yummmy!