I have two go-to breakfasts that almost never, ever fail me. Most mornings I’ll have a soft boiled egg with fresh fruit and some sprouted toast, or 1/2 of an avocado mashed up on sprouted toast with a little salt and olive oil (both are PERfection, in case you were wondering!).
But sometimes, just very occasionally, I want a breakfast treat. A warm, cozy, delicious, cakey something for those mornings when you just wished it was a lazy Sunday, that it wasn’t 4:45 and your alarm was blaring in your ear, or that you didn’t have a to-do list 408 miles long. These muffins? These muffins make ALL of those things better. I promise.
And bonus – they are a great way to use up extra ricotta. Ricotta is an extremely versatile (and delicious!) cheese – it’s wonderful in savory dishes, folded into desserts and icings, or baked right into muffins.
For the recipe and more, head over to the Elm City Market Food Blog!