So a couple weeks ago after I had made those killer ricotta filled omelets, I logged on to ye olde Facebook page and asked my fellow aficionados what to do with all the fabulous leftover ricotta I had. So many great ideas were thrown at me, veggie dip, various filled pasta, cheesecake, stuffed portabellas, etc., if ricotta could be put in it, you guys named it! I already had the pasta part down thanks to the Mouthwatering Vegan lasagna I was in the process of making and as freakin’ awesome as cheesecake sounded (tucking that one away for another day!) I was feeling pretty freakin’ lazy. When I’m lazy and I want to bake I turn to the quickest and easiest things I know how to make, muffins!
Yup, muffins. Savory muffins. Muffins filled with basil and vegan ricotta. Has you’re mind been blown yet? Yeah, me neither, but whateves 😛 They may not blow the grey matter straight out of your brain but they’re a pretty kick ass way to use up leftovers, with an end result of having something tasty to consume. With all the sweet muffin recipes out there floating around, it’s a nice change up to go the savory route, plus it’s kind of nice to chow down on something that doesn’t make you buzz around the room on a sugar high first thing in the morning. For something so basic, there’s all kinds of good things going on in this muffin, tangy creamy ricotta, the sweet herby aroma of basil and rich buttery toasted pine nuts all packed into a hearty base. Just don’t go overboard eating these hence you wind up with the dreaded pine nut mouth.
This recipe makes a lot o batter, so when I tell you it makes 12 muffins you might think I’m some crazy girl trying to trick you into overfilling the liners so you have to scrap burnt muffin batter off your oven (muhahahah!). I kid I kid, just trust me, I’ve scrubbed burnt batter out of my oven before and it suuuuuucks! I wouldn’t (purposely) do that to ya. Just pile those suckers high and watch the magic happen. They’ll puff up into full beautiful muffin tops and you’ll forget about that angry letter you were planning to write me if disaster struck. So there ya go, the next time you have some leftover ricotta just lying around being a bum, chuck it in some muffins and bask in all its savory + tasty glory.
RICOTTA BASIL AND PINE NUT MUFFINS
- 2 3/4 cups unbleached all purpose flour
- 1 tablespoon & 1 teaspoon non-aluminum baking powder
- 1/2 cup packed fresh basil or 3 tablespoons dried basil
- 1 tablespoon flax seed, ground
- 1 1/2 teaspoons kosher salt
- 1 1/4 cups Cashew & Tofu Ricotta
- 2 1/4 cups unsweetened non-dairy milk
- 1/3 cup sunflower or canola oil
- 1/2 cup pine nuts, lightly toasted
- Preheat oven to 375 degrees F. Line a 12 cup muffin pan with muffin liners.
- In a medium bowl, whisk together the flour, baking powder, basil, flax seed and salt. In a large bowl, combine the ricotta, milk and oil, whisk to blend. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix just to combine, don’t over mix.
- Spoon the mixture evenly into the muffin pan, there may seem like too much batter but just pile it up high. Sprinkle with additional pine nuts if desired and bake for 20 – 25 minutes.
And if you’re in the mood for an extra punch in the face of basil flavor, smear some pesto on pieces and let flavor overload ensue 🙂