Thursday, April 28, 2011

Like an Italian renaissance

Given the hefty price tag that we all pay for food these days, I hate letting anything go to waste. I always try to find some way to incorporate all of my left over ingredients and make something fabulous. It doesn't always work, but I try my best.

Last week, I noticed a half empty container of ricotta in the back of my fridge from the last time I made lasagna. The expiration date was approaching, so I knew I had to find something to make. That's when I spied this delicious looking muffin recipe on We Are Not Martha. I knew if those ladies loved them, they had to be good.

So now, my half empty container of ricotta didn't go to waste, and I've got breakfast for a week.


Tuscan Lemon Muffins (from Cooking Light and We Are Not Martha)
Makes 12 muffins
  • 1 3/4 cups all-purpose flour
  • 3/4 cup plus 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 large egg, lightly beaten

Directions
Preheat oven to 375 degrees. Combine flour, 3/4 cup sugar, baking powder and salt.


Using a small bowl, or spoon, make a well in center. Combine ricotta, water, oil, lemon, and egg in the center of the well. 


With a wooden spoon, stir together ingredients till combined.


Place 12 muffin-cup liners in muffin cups or coat with cooking spray. Divide batter among muffin cups. Sprinkle remaining 2 tablespoons sugar over batter. Bake for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.


And enjoy!

2 comments:

  1. Hehe, great minds think alike (or copy the girls of WANM)! I dunno why I can't get into Ricotto but Greek yogurt was a good standby here. These looks perfect for right now!

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  2. i love ricotta and i hate to see food go to waste. lovely idea and muffins!

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