Savory Dill Ricotta Muffins

I refer to these quickbreads as muffins, but these aavory dill and ricotta delights satisfyingly serve as dinner rolls just as well as they do for a snack or a breakfast treat. The recipe comes from Mollie Katzen's Sunlight Café, a meatless cookbook containing over 350 straightforward yet inspired ideas for a satisfying and healthy breakfast or brunch. In addition to the irresistible recipes for beverages, quickbreads, fruits and vegetables, grains and cereals, pancakes and waffles, eggs and cheese, Mollie Katzen provides many helpful cooking tips throughout the book.

Ms. Katzen suggests serving these muffins topped with cream cheese, or sliced tomatoes. I prepared and enjoyed them alongside Hungarian Mushroom Soup.

Speaking of things that give me great joy, be sure to check out 365 days of glorious cheese. I do relish a few consecutive days of vegan friendly foods at a time, but it wouldn't be as enjoyable if it weren't in response to a few days of dairy indulgence!

Savory Dill Ricotta Muffins

Recipe by Lisa Turner Adapted from Mollie Katzen's Sunlight Café Published on February 11, 2008 Creamy savory dill and ricotta cheese buttermilk muffins — easy to make, and a great addition to the dinner table Print this recipe Ingredients: 2 cups unbleached white flour 1/2 teaspoon sea salt 1 1/2 teaspoons baking powder 1/8 teaspoon baking soda 4 tablespoons sugar 3 tablespoons fresh dill, chopped 2 tablespoons fresh chives, minced, or a few teaspoons of dried chives 4 tablespoons unsalted butter 1 cup ricotta cheese 1 cup buttermilk 2 large eggs Instructions: In a medium mixing bowl, combine the flour, salt, baking powder, baking soda, sugar and herbs. In a small saucepan, melt the butter over low heat. In another medium bowl, beat together the ricotta and buttermilk using a wire whisk. Add the eggs, one at a time, beating well after each addition. Pour the ricotta milk mixture, along with the melted butter, into the dry ingredients. Using a rubber spatula, stir until just combined. Spoon the batter evenly into 12 greased muffin cups. Bake in a preheated 350° oven for 20 - 25 minutes or until the tops of the muffins are lightly browned and a cake tester inserted into the middle of a muffin comes out clean. Let the muffins sit in the pan for 5 minutes and then transfer to a wire rack to cool for about 30 minutes. Makes 12 muffins