We all have our reasons for looking forward to the weekend. Some just want to sleep in, some can't wait to party, and some are pumped for sporting events. Me--I can't wait to sleep past sunrise, make a real breakfast, and enjoy an extra cup of coffee instead of slurping it down while I do my hair and makeup.
Throughout the week, I dream about my weekend breakfast. Some weekends I want a savory egg-based dish and sometimes I'm after something sweeter. With spring in full swing, I was craving something slightly sweet, but with bright flavors. These muffins were exactly what I was after!
The original recipe calls for more sugar, but I tend to like things less sweet than most recipes make, so I decreased it. It also called for cherries, but I wanted to use the new crop of bright red strawberries. To tell you the truth, I think this would be a great base recipe for just about any combination of citrus juice and fresh berries. Perfect for a relaxed weekend breakfast no matter the season!
Lemon-Ricotta Muffins with Strawberries
adapted from Joy of Baking
originally from Mollie Katzen, Mollie Katzen's Sunlight Cafe
1 c. ricotta cheese
2 large eggs
1 c. buttermilk
1 TBSP vanilla extract
4 TBSP unsalted butter, melted and cooled
2 c. all-purpose flour
1/2 c.granulated sugar
1 1/2 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1 TBSP lemon zest
1 1/2 c. strawberries, chopped