Basil Ricotta Muffins

I’m hooked on the Great British Baking Show. If you haven’t seen it, there’s something so wonderfully British and quaint about it, but still an amazing show of skill and technique by amateur bakers. It’s almost like an anti-reality show. There is a competitive element – each week someone is dismissed and one baker will emerge champion – but happily lacks the super dramatic music and high stakes mentality. Each week someone is crowned “star baker” but it doesn’t give them immunity for the next week – it’s just a pat on the back, job-well-done recognition for that week. Even during the final episode, the final contestants are judged only on their skills for that week and not the previous twelve. I also enjoy the personalities of these amateur bakers (if they’re amateur, what does that make me??). They’re obviously talented and yet humble and enjoyable to watch.

IMG_9878

Since watching the show my baking has kicked into high gear. In the last week I made a citrus pound cake, banana bread with caramel icing and now these basil ricotta muffins. The muffins were also inspired by the almost entirely unused container of ricotta in my fridge and my choice to make minestrone soup for dinner.

IMG_9880

These muffins are very moist, fluffy and a perfect accompaniment to the soup. However, this first batch could have used a little more spice. You get hints of basil and oregano but needed a little more of each and a pinch more salt (suggestions reflected in recipe proportions below. Original recipe with original proportions linked below.). But, add some garlic herb butter and the problem is solved!

Ingredients
Source: Muffin Monday

2 cups all purpose flour
1 T. baking powder
3 T. fresh basil
1 T. dried oregano
2 T. grated parmesan, plus more for sprinkling
1 generous tsp. salt
Pinch of pepper
Pinch of cayenne Pepper
1 cup ricotta cheese
1 cup milk
1 large egg
4 T. olive oil

Directions
Preheat oven to 375. Great muffin tin with liners.

 

  1. In a large bowl, mix flour, baking powder,  basil, oregano, salt and pepper, set aside.
  2. In another bowl, combine the egg, milk, olive oil, and Ricotta cheese and whisk to blend until smooth.
  3. Make a well in the center of the dry ingredients and pour in the ricotta mixture.
  4. Stir with a spatula just to combine. Sprinkle tops of each muffin with a little bit of parmesan
  5. Spoon the muffins and bake for 20 to 25 minutes (Note: I checked mine at 17 minutes and they were done.).

Voila!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s