Over the holidays, we typically eat a lot of indulgent foods. The desserts, cookies, cakes, chocolates and all that.. but also delicious breakfasts. Muffins are relatively easy to make and these are no exception. What use is breakfast if you spend all day making them? Ricotta tends to add a nice light texture to baked goods and these were delicious with a light lemon flavour. I found them a bit on the dry side and I wonder whether that was because I used light ricotta. The recipe was adapted from A Year in the Kitchen, who adapted them from Rosa’s Yummy Yums. A perfect muffin which contrasted and complemented our overindulgences this holiday season.
This is my submission for the new year’s Weekend Herb Blogging, hosted by Haalo at Cook (Almost) Everything at Least Once.