Doesn’t the title of this post sound a bit strange? Ricotta and yogurt?! Well, I was going through the fridge and had stuff I needed to use up before they go bad. I had about a half cup of ricotta left but it wasn’t enough for a bread batter so I added yogurt, which also needed to be used up. Surprisingly, the bread turned out super moist and delicious. Who knew? Happy hump day!
I had a couple of Meyer lemons that weren’t looking too vibrant so I decided to use them up in today’s baking. I also had some ricotta cheese as well. These two combined really do make a delicious batch of muffins. I was a bit worried that my batter was a bit on the thick side but in the end, it makes a very dense but airy muffin. The combination of the Meyer lemon, ricotta cheese and almond/almond extract really do marry well. If you like lemon muffins —you will love these!
I saw some really nice organic strawberries at the market today. I picked them up thinking it was going to be tasty. When I brought them home and processed them —weren’t as tasty as they looked —boo! Too tart for my palate so I decided to bake with them. I added some zest and juice from a meyer lemon too since I had it. Not sure if it was a good thing since the strawberries were a bit tart. But I think the results were OK.