I was definitely excited to try this week’s muffin because I’ve rarely gotten to participate when it’s been a savoury recipe! The instant I saw the words ‘ricotta’ and ‘basil’ in my in-box, I knew this muffin and I were going to have a lovely breakfast date over the weekend.
Though likely just perfect on its own, this savoury blend was just begging for an addition, and in a time crunch, sun-dried tomatoes seemed to me like the obvious choice. I omitted the extra tablespoon of oil due to the oil in the tomatoes, and replaced half the dried basil called for with torn, fresh leaves. I’m glad I didn’t replace all of it, however, because the dried basil made the most pleasantly speckled muffins in the end. They were quite pleasing to the eye! I should have probably omitted the salt in the recipe to account for the saltiness of the tomatoes, too, but it was nothing a morning cup of coffee couldn’t balance out!
|Love those colours in my bowl of wet ingredients!|
|Definitely a muffin kind of morning.|
As with some of the best recipes, this recipe was scribbled in one of Anuradha’s books. She’s not sure where the recipe came from, but it certainly is a keeper. You could do so many fun variations with these flavours, and the end result is a spongey, light, and flavourful muffin. I think they were even better the next day.