Savory Ricotta Muffins

We spent the last weekend in a flurry of “what are all the things we need to do” activity as we prepared for our much needed summer break. For Steve, those things included very grown-up activities like checking on bills, doing the laundry, ironing shirts, and clearing his desk to ensure no bits of papers go astray and cause problems for us while we’re away. For me, preparation included only one thing: I must cook all the things so that 1). The fridge is cleared out before we leave and 2.) I have enough photos, recipes, and blog posts stockpiled so I can keep the blog going while we’re away.

 If it were all left to me we’d leave for vacation with a pile of unpaid bills, empty suitcases, and no plan, but the fridge would be clean and we’d be armed with plenty of blog content! We all have our priorities and luckily I live with someone that has his straight.

So let’s talk muffins: these savory ricotta muffins are simple to make and versatile! I happened to have basil, lemon, and ricotta on hand, but you can totally switch things up and use what you have. Any combination of cheese and herbs would work well – maybe cheddar and chives? Or fresh thyme and goat cheese? It’s up to you. I’m categorizing these under brunch and side dishes because they would be great for breakfast alongside some scrambled eggs or paired up with soup for lunch or a light supper. I popped most of mine in the freezer to have on hand when we get back from vacay – it’s always nice to have something waiting after time away from home.

I’ll be popping in and out over the next few weeks – I have a pretty tasty line-up thanks to the cooking fest this weekend, so stay tuned! Also, follow me on Instagram if you want to follow along on our trip. We booked it almost a year ago and can hardly wait!

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