Eat, Read, and Be Mommy

I procrastinated my dinner prep last Tuesday until it was too late to make any of the things I’d been considering; I ended up on Pinterest instead, searching out recipes with strawberries in them (because hey, I had those).  I had one muffin recipe all picked out before realizing that my plain yogurt had gone over to the dark (and fuzzy!) side, meaning I had to go back to the drawing board (okay, my Pinterest search results).

I am SO glad I did.

When I saw these Strawberry Ricotta Muffins I decided to give them a try, since my ricotta (though technically expired) was unopened and perfectly serviceable.  I figured the protein in the ricotta would make them more filling than your average muffins–perfect for brinner, right?  And OH, I was not disappointed.  They were filling, but they were also lovely–moist and vanilla-y, with delightful chunks of strawberry and that unmistakable, irreplaceable richness that comes from a dairy-based fat instead of vegetable oil.  My three older kiddos all gave them an enthusiastic thumbs up, and I ended up making them again for breakfast on Friday morning.  If you’ve got strawberries, friends, you need these muffins in your life.  If you don’t, well–they are in season.

When’s your next shopping trip?