“It’s not what you look at that matters, it’s what you see.”
Henry David Thoreau
Perfect for a Sunday Brunch
I’ve now written no fewer than three essays to accompany today’s recipe. The reason? I was at the opening night of Ted 2017 recently. No, I didn’t fly to Vancouver for the event live and in person, although how fun would that be?! They were live broadcast to over 500 theatres worldwide and we went to one nearby.
There were about 7 speakers from all different backgrounds; a futurist, a cyberspace analyst (yup they exist!) an artist, a world champion chess player, a religious expert, a dude who did a bit of modern dance with a robot (yeah it was about as odd as you might expect in a weirdly beautiful way) and a wonderfully bizarre performance art/folk music group. I don’t suppose I need to state how amazingly peculiar and enchanting the evening was.
It was so inspiring that I just want to write about every single thing I heard that night… but I won’t. I will tell you about one point that really spoke to me. It was about the creation of art and it was the speakers belief that he didn’t so much make IT happen as IT happened to him. I liked that a LOT… it’s how I feel almost always.
I’ve told you before about how I made a beautiful shrimp dish with feta and tomatoes just because I wanted to photograph something in my cast iron pan. These Lemon & Blueberry Muffins with Ricotta & Honey are similar from a creation perspective. It wasn’t so much that I was OH-SO-DESPERATE to make the muffins themselves, but that I could just imagine how pretty they would look. I think I guessed right. The simple fact that they also happen to taste delicious is a very happy bonus!
Honestly, it’s the ricotta and honey that make these little beauties so very special. Lemon and blueberries are always a good idea but adding the delightful combination of ricotta and honey elevate these everyday muffins to decadent!
I will admit quite happily that I am not a fan of sugary desserts. It goes beyond simply believing that they aren’t that good for me. It’s more about the assault on my taste buds to which I am opposed. I will agree that many of those adorable confections are awfully pretty to look at in a little girl in a princess costume kind of way, but they lack any real flavour other than just sickly sweet in my opinion. These muffins are a wonderful solution to that problem. Sweet without a single hint of cloying.
They’re beautiful, they’re delicious and they’re insanely easy to make. And possibly most importantly, they are a rewarding way to satisfy your need to create.
Menu & Wine Suggestion: Serve at brunch! With Prosecco!
Enjoy & Namaste!
- 1½ cups AP flour
- 2½ tsp baking powder
- Zest of 1 large lemon
- ⅔ cup liquid honey
- ¾ cup whole milk ricotta cheese
- 4 TBSP milk (I used skim but only because I forgot to buy full fat)
- ⅓ cup extra light olive oil (yes olive oil but light flavoured is the key)
- 1 large egg
- 2 TBSP fresh squeezed lemon juice
- 1 cup blueberries
- OPTIONAL GLAZE
- ⅔ cup icing sugar (sifted is a good idea)
- # TBSP lemon juice
- zest from 1 large lemon
- 1 tsp poppy seeds
- Mint leaves to garnish
- Preheat oven to 375° Line muffin tin with paper liners
- Stir together flour and baking powder in a bowl
- Combine remaining wet ingredients until well mixed
- Pour wet ingredients over dry and fold very gently until combined
- Toss in blueberries stirring gently to incorporate
- Using two teaspoons fill paper lined muffin tins to about ¾ full
- Bake 20 minutes
- Cool completely before glazing