Lemony Ricotta Muffins

1 ¾ cup all-purpose flour
¾ cup sugar
2 ½ tsp. baking powder
2 ½ tsp. salt
1 Tbsp. fresh mint leaves, finely chopped
Zest of one lemon
Zest of one lime
¾ cup low-fat ricotta cheese, drained
½  cup water
¼ cup light olive oil
2 Tbsp. lemon juice
2 egg whites, lightly beaten

Preheat oven to 375 F, placing a rack in middle of oven. Line a muffin tin with 12 paper liners. In a medium mixing bowl, whisk first seven ingredients together until well blended.

In a separate bowl, whisk together remaining ingredients. Gently fold dry ingredients into wet ingredients in three batches, mixing until just incorporated. Do not overmix.

Use an ice cream scoop to evenly divide batter among 12 cups. Bake for approximately 15 minutes, until lightly golden. Cool on a wire rack and serve.

Nutritional information
Per serving: 172 calories, 5.5g  total fat, 13.1g protein, 27.6 carbohydrate, .5g dietary fiber, 5mg cholesterol, 120mg sodium, 23mg potassium, 98.8g calcium