Wednesday, January 27, 2010

Blueberry Lemon Ricotta Muffins

Tales of a chronic multi-tasker: I kid you not. As I write this, I am simultaneously watching the utterly delightful movie Julie & Julia (uh, finally!), baking cookies (in the toaster oven - don't ask), and rubbing my dog's belly with my foot (spoiled brat). Lately I feel as if my life just keeps trucking along while my body just really, really wants to morph into a sedentary couch potato. Instead, I ran five miles this morning...while listening to my iPod, reading a magazine and watching the morning news. Blast. Try again.

Well thankfully when life gets me down, I bake! After performing an end of the week inventory of the refrigerator, I found that I needed to play a little Iron Chef and figure out what to do with leftover ricotta cheese, blueberries, already zested lemons and celery. Even after channeling my inner Chef Morimoto, I couldn't think of a practical application for the celery, but I did create these lovely Blueberry Lemon Ricotta Muffins.

Combining a variety of internet sources, I came up with a recipe that used the lemon juice from my already-zested lemons and the zest of an un-juiced, but nearly-end-of-life-lime. While clearing the pantry, I randomly found exactly 1 cup left of whole wheat pastry flour and used this instead of 2 cups of all-purpose flour. And finally, I made cutie mini muffins from the scraps of batter left in the mixing bowl. Don't let a crumb of these go to waste!

Hopefully eating one of these will put a smile on your face. It worked for me! Off to go rescue those cookies then finally concentrate on the movie!

Blueberry Lemon Ricotta Muffins
Adapted from Baking with Dorie and Recipe Girl
1 cup whole wheat pastry flour
1 cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup granulated sugar
½ stick (1/4 cup) butter, softened
½ cup unsweetened applesauce
zest from 1 lime (medium to large size)
1 cup ricotta cheese
1 large egg
1½ Tablespoons freshly squeezed lemon juice
½ tsp vanilla extract
1 heaping cup of fresh blueberries
coarse sugar for sprinkling

1. Preheat oven to 350°F. Line 12 cupcake tins with paper liners.

2. Whisk the flours, baking powder, baking soda and salt in a medium bowl.

3. Add sugar and zest to a large mixing bowl. Using a wooden spoon, rub zest with sugar until sugar is moist and fragrant.

4. Using an electric mixer, add butter to sugar and beat until creamy. Beat in applesauce, ricotta, then egg, lemon juice and vanilla extract. Add dry ingredients and stir just until blended. Carefully fold in blueberries.

5. Divide batter evenly among muffin cups. Sprinkle with coarse sugar.

6. Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean

7. Place on wire rack to cool.

20 comments:

Sophie said...

Oooh, comfort food recipes abound on your blog! What mouthwatering pics. I have to admit, I've never used ricotta in a sweet treat! Ah, but this recipe proves I'm missing out... and I bet they would've tasted really interesting with the celery (lol). I'm always finding that I have celery left over at the end of the week!

Thanks for stopping by my blog :). I hope life's been treatin' you well.

Bridgett said...

I love your comment to me yesterday about getting stuck in the rain with your pup as I did the same exact thing. I can't catch a break with this weather! I can imagine these muffins perked you up a little bit! I love the addition of the lemon along with the blueberries to brighten the flavor even more. Great recipe!

Meghan said...

I'm so glad you decided not to put the celery in these ;) I love the combination of blueberry and ricotta! These muffins look so delicious, definitely going on my 'to make' list!

Leslie said...

I would like to sign up for the whole couch potato gig!!! lol

Darius T. Williams said...

Who could go wrong w/this? These looks amazing...and moist!

Aggie said...

I looooooove these!!

BrittWilk said...

mmmm.... drooling.

Joanne said...

I have seen ricotta muffins everywhere lately and am veritably in love with them! I love that you added the lemon.

Did you like Julie and Julia? I kind of felt like I was watching myself...it was strange.

grace said...

yeah...the celery might've taken these delightful little cakelets to a bad place--good call. :)

kat said...

I bet those were so tasty & a little reminder of summer too

noble pig said...

It's a great flavor combo, I've done Lemon-Blueberry Ricotta pancakes and it's so GOOD!

Sharon said...

Joanne, yes I did enjoy Julie & Julia and yes, it did remind me a little bit of myself....except the part where she becomes rich & famous, haha!

The Blonde Duck said...

That's amazing you can create recipes like that. I'm not that talented!

pigpigscorner said...

I like to multitask too, I feel like I'm wasting time if I don't do more than a thing at once =P

Georgia said...

Mmmm, they look delicious, and what a creative use of your leftover ingredients... Thanks for sharing the recipe! I'll definitely have to give these a try! :)

Emily said...

Gorgeous! I love those flavors together!

Cate O'Malley said...

I've been looking for some new muffin recipes to try for the babysitter (breakfast is a tough meal on the go!), and these look delicious!

Pearl said...

Sharon! Hi! How are you?
I started a new blog, documenting my wedding planning. I know that you live in San Diego with your husband - did you get married here, as well? I would love to hear of some vendors that you used so that I have an idea before committing to one. Where did you hold your wedding?

Hope to hear from you!

Pearl

A Cup Full of Cake said...

Those look great! I have leftover ricotta and have been searching for a recipe and I think I am going to be making these later today!

http://acupfullofcake.blogspot.com/

SDVJULS said...

I made these last night..love them!
Thanks for sharing the recipe. I posted the recipe on my blog and gave you credit

Stephanie