Originally, today’s post was going to post a recipe for pan seared, honey-glazed salmon topped with a brown butter garlic sauce and lime zest… but after my roommate posted a photo of me crying on the kitchen floor after taking my first bite into this muffin, popular demand swayed my decision. (check back Monday for that recipe!)
Guys, I’m not kidding. These actually made me cry.
A little backstory though before I divulge the recipe…
About two years ago, I impulsively bought “Miracle Muffins” at a used book fair at MTSU because the word “muffin” was in the title and it was, like, a dollar. So, I took it to my little dorm room, opened it, and immediately forgot about it because the ingredient list took up two entire columns and I was used to only making, like, hamburger helper. Talk about intimidating! Now that I’ve been at it a bit, I realized I actually already had most of the ingredients already and that list wasn’t too terrible. All I had to get was some buttermilk, ricotta cheese, and rosemary.
Luckily for me, my fabulous great aunt Charlotte has an herb garden and lives a whopping 5 minutes from me. Let me digress another moment and just talk about how much I appreciate this lady for reasons that extend far beyond the herb garden she has.
Her and her husband (my Great Uncle, who has since passed away) were attending my cousin’s wedding when they approached me– then a high school junior– about the MTSU. Well one thing led to another and the next thing I knew, I was going to school in Murfreesboro on an amazing scholarship. Since then, she’s been nothing but supportive and has helped me out in more ways than I care to admit; we’re talking food, storage, giving me a place to live during breaks, unlimited pool access… and these herbs.
But here’s what you’ve been waiting for… the muffin recipe itself!
- 2.75 cups all-purpose flour
- 2 tsp salt
- ½ tsp fresh ground pepper
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tbsp+ 1 tsp chopped fresh rosemary
- ½ cup lowfat buttermilk
- ¾ cup 1 or 2 percent milk
- ⅓ cup lowfat ricotta cheese
- 1 large whole egg plus 2 egg whites
- 1 tbsp vegetable oil
- 1 small clove garlic, pressed (or minced)
- ⅓ cup sun-dried tomatoes (oil packed), finely chopped
- Preheat oven to 375 and line a muffin pan with paper muffin cups. Coat cups with baking spray.
- In large mixing bowl, combine all the dry ingredients and rosemary.
- In a smaller bowl, whisk together the milks, cheese, eggs, oil, garlic, and tomatoes
- Pour the wet ingredients into the dry, and mix using a rubber or wooden spatula until there is no more dry flour. Don't over mix!!
- Spoon the batter into the muffin pan's cup. Fill it all the way to the top and sprinkle the tops with any remaining rosemary.
- Bake for 20 minutes, or until light golden brown.
- Cool muffins in the pan for at least 10 minutes before serving.
Poco a poco
I, no joke, started to play this song (and sing along) as the aromas of the muffins began to waft around the apartment as they baked. So heavenly. Definitely give this famous soprano duet a listen–it’ll give you chills (especially starting at 3:45).