I made some ricotta the other day, and after a few days of eating ricotta toast, I wanted to change it up. The ricotta adds some richness to these muffins but isn’t the main flavor; that award goes to the almond and orange zest. Notice that I put ricotta as the third modifying adjective in the name for this recipe.*
- 1 cup almond meal
- 1 cup ground oatmeal
- 1/2 cup plain Greek yogurt (I used nonfat)
- 1/4 heaping cup ricotta
- 1/4 cup honey
- 2 eggs
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- Preheat oven to 350º F. Grease a muffin tin or line with parchment paper.
- Whisk together yogurt, ricotta, honey, egg, orange zest, and vanilla extract until smooth.
- Whisk together almond meal, oatmeal, baking soda, and salt.
- Add dry ingredients to wet and mix to combine.
- Pour into muffin tin. Bake for 15 minutes or until toothpick comes out clean.
These muffins are lightly sweetened so that the nuttiness of the almonds isn’t overpowered by sugar. They’re soft, moist, and similar to cornbread in texture. Try these out at your next Memorial Day barbecue!
Other than the ricotta, this recipe is pretty healthy. No butter, low in sugar. Obviously that means you can eat half the batch in one sitting, and it’ll be like you just went to the gym.
Next time maybe I’ll try this recipe with some black sesame powder. Or maybe I’ll use more ricotta and less yogurt, and ricotta will have its time to shine. The experimenting will never end.
*But does that mean, then, that orange and almond are modifying ricotta too and ricotta is actually more central to the muffin? Like the difference between sandy loam (which is more loamy) and loamy sand (which is more sandy). These are the questions…