So, is this really a muffin or a quasi-cupcake? Honestly, you could slap some buttercream on it and call it a cupcake and no one would be the wiser. It is closet probably to an Italian Olive Oil cake batter (Pissota con l'Oio) with its delicate flavors and textures. Regardless, it's darn good! The original version of this recipe was featured in Cooking Light but I decided to mess with it a little bit, mainly because I loathe the look, flavor and texture of the Ricotta cheese they called for in the recipe. I originally thought of substituting cream cheese, then decided I wanted something a little lighter to keep down the calorie content so thought about a light sour cream. I finally decided to try a lemon flavored yogurt and it was a good decision! The lemon yogurt keeps down calories and fat while giving a lovely tang and lemon flavor. Combined with the oils of lemon zest, this a real lemon treat and a must try.
|Lady Snow is on injured reserved with a busted ACL.|