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.
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
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.