Muffin Monday: Ricotta, Basil Sun-dried Tomato

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!

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.