Dan and I aren’t really all about blind patriotism. So the whole sing-Lee-Greenwood-while-watching-fireworks thing isn’t happening for us this weekend. Instead, he’s out in the backyard recreating our first Fourth of July meal: barbecue bone-in pork chops with grilled pineapple rings.
That first Fourth together was pretty memorable. I went to see him in Milwaukee, and we decided to go for a hike along Lake Michigan. It was miserable-humid, and we went walking through a pretty heavily wooded area where the mosquitoes were thick.
The trail was narrow, so we walked single file. Dan at the front, Taubensee between us, and me playing caboose. I was beyond afflicted, slapping my face constantly because of the mosquitoes. “Are we almost done?” I whined. “I can’t take the mos…”
“GAAAAH! Let’s get out of here, please!”
Dan laughed at me in a way that conveyed he thought I was cute but prone to complaining. “Yeah, we’re almost back to the car,” he assured me.
By the time we pulled up to the house, my ten zillion mosquito bites had had just enough time to fester. There were white, raised welts covering the entirety of my face and a good chunk of my arms and legs. He put the car in park and looked over at me.
“My God, woman!”
“I freaking told you!”
“I have to get my camera.”
The pictures of my mosquito-bitten face actually exist. But I’m not sure where they are.
Anyway, Dan made my absolute favorite dinner to make it up to me. I had two pork chops and three pineapple rings while we watched old episodes of Batman on TV. (Yes, the ones with Adam West.) I ate so much I made myself sick.
Best. Fourth. Ever. Now it’s tradition for us—except for the part where I make myself sick.
Anyway, while Dan was grilling today, I decided to bake the best muffins on the planet for dessert. Because, hello! I have a real kitchen now.
These are like lemon poppy seed muffins, only presumably they won’t return a false positive if your employer decides to randomly drug test you the next day. The ricotta and olive oil make these sooooo good. The texture is dense, but somehow still fluffy. They are miracle muffins that defy science.
Lemon Ricotta Muffins with Chia Seeds
A dense yet fluffy standard muffin reminiscent of the beloved lemon poppy seed muffin.
Amount Per Serving
Calories from Fat 66
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrates 31g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1¾ cups flour
- ¾ cup baker's sugar
- 2½ tsp. baking powder
- ¼ tsp. salt
- ¾ cup ricotta cheese
- ½ cup water
- ¼ cup olive oil
- Zest of 2 lemons
- Juice of half a lemon
- 1 egg
- 2 tbsp. chia seeds
- 2 tbsp. honey
- Preheat your oven to 375 degrees Fahrenheit. Line 12 standard muffins cups with paper liners.
- In a large bowl, whisk dry ingredients, except chia seeds.
- In a medium bowl, whisk wet ingredients, except honey.
- Add wet mixture to dry and combine with spoon. Fold in chia seeds.
- Scoop batter into muffin liners.
- Bake for 16 minutes or until a toothpick inserted in the middle comes out clean. (Seriously, use a toothpick. These muffins don't really get that golden brown color. So they may not look done, even though they are.)
- Let cool slightly and brush muffins with honey.
I recommend eating these suckers when they’re still slightly warm. Pat yourself on the back if you can eat just one.
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