Every day, every walk we take, Clyde picks up a stick or a branch along the way.
Today, this one stopped him in his tracks. He turned around and looked at me as if to say, "Yikes!" Then he did an about-face and dragged me home.
We came home and he promptly took a nap so he could sleep off his trauma.
While he slept, I baked a batch of muffins.
I wanted to take a picture of the muffins, and the best place for natural light is on this bench in my dining room.
Gus understands the meaning of "look but don't touch." Clyde--not so much. Good thing he was sleeping.
If you haven't yet entered the giveaway for the Whole Foods gift card, head on over to this post and leave a comment telling me what your favorite comfort food is. The winner will be announced on March 31. Good luck!
- "The Girl Got Hot"...Weezer
- "In One Ear"...Cage the Elephant
- "Dani California"...Red Hot Chili Peppers
- "Glamour is a Rocky Road"...My Life With The Thrill Kill Kult
- "Teenagers"...My Chemical Romance
Lemon Ricotta Muffins (Adapted from Cooking Light)
- 1 3/4 cups flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup part-skim ricotta
- 1/2 cup water
- 1/4 cup olive oil
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 egg
sanding sugar, for sprinkling on top (optional)
Gather your ingredients.
Preheat your oven to 375 degrees.
Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
Zest the lemon. You will end up with about 2 tablespoons of zest, which is exactly what you need!
Funny how that works out.
Squeeze the juice out of the now-bald lemon.
In a large bowl, add the flour, sugar...
Whisk together. Make a well in the center and set aside.
In a medium bowl, place the ricotta, water...
lemon zest & juice...
and the egg.
Add the ricotta mixture to the well in the flour mixture.
Stir just until moistened.
Divide batter evenly among prepared muffin cups. I used a 1/4 cup measuring cup to scoop it into the cups.
Sprinkle the sanding sugar on the tops of the muffins.
Bake in your preheated 375-degree oven for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean and the tops are lightly golden.
For the record, my muffins took 20 minutes.
Cool in pan on a wire rack for 5 minutes. Remove the muffins and cool completely on wire rack.