My roommate told me the other night when I was making the totally average vegan brownies that I rarely ever make the same dessert twice. And he was right. I like to think it is because I want to try new recipes and techniques. The thing is, there are a few desserts I do make often enough to say they are in my repertoire. Vegan Pumpkin Pie, Lemon Poppyseed Loaf and Vegan Pumpkin Cinnamon Rolls come to mind. So really, I have a theme here. I love pumpkin and lemon desserts enough to make them more than once. And this new dessert, Tuscan Lemon Muffins*, is no different. I've made these twice in the last week and they just go so fast. They are tender without falling apart. They have a nice lemon-y kick without being overpowering. The only fat added in is 1/4 cup of extra virgin olive oil. Wow! Here are my notes:
-- I cut the sugar down to 1/2 c. to make it more muffin and less cupcake like.
-- I would say I use about 1/2 t. kosher salt instead of 1/4 t.
-- When I zest the lemon, I just use as much as I can get off. I don't measure it. Since the zest has the most flavor, I use as much as I can get. And I don't measure the juice, I just use a whole medium size lemon.
(Photo courtesy of MyRecipes)
Really, I barely deviated from this recipe. IT IS THAT GOOD. It has a nice lemon flavor but with a hint of creaminess from the ricotta. They are so insanely tender that I can't even really believe it. I would love to make this into a tiered cake sometime and see if it works out. So if anyone wants a fancy Tuscan Lemon cake with Lemon Buttercream frosting for their birthday/wedding/bar mitzvah/everyday "I need cake" use, I can do that for a price. ; )
* Thanks to my lovely friend Megan for showing me this recipe. I now owe you one. ; )
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