Its a crappy rainy (VERY rainy) day here in New Hampshire, so the domestic goddess in me decided to bake and cook. I cant help it, its in my blood. With the abundance of wild blackberry bushes in my backyard, I was trying to think of something neat to do with them, besides put them in cereal and oatmeal. I came across this recipe on the Two Peas and Their Pod Blog. (be sure to check it out, so many amazing recipes!) - It seemed pretty easy - but when I bake from scratch, it often turns out bland and boring. But I gave it a shot. Here are the ingredients: 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup granulated sugar Zest of 2 lemons 1/2 cup unsalted butter, at room temperature 1 cup ricotta cheese (whole or low-fat is fine) 1 large egg 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 1 cup fresh blackberries Turbinado sugar-for sprinkling on muffin tops (NOTE! - make sure to leave some batter after you fill the cups - to cover the berries. I forgot and had to improvise by pushing them down into the cups)
I think my vintage ice cream scoop was too big, because I was only able to get 10 muffins out of the batch..
They POOF pretty big!
All done! Golden brown and very light and airy!
Of course, I had to taste them - they are AMAZING! The lemon really adds the perfect taste - and the ricotta makes them so light!