Breakfast Treats: Blueberry Muffins & Ricotta Puffs

My blueberry muffins recipe is inspired by this one from Smitten Kitchen. These muffins keep well in an airtight container in the fridge but are best served warm. They are cakelike rather than airy and deserve to be partnered with soft unsalted butter.

My friend Lisa gave me the Ricotta Puffs recipe. This basic dough is lovely as is, but I envision interesting variations depending on mood, the season and spices on hand. Add lemon zest, a pinch of ginger, or even basil, chives or masala for a savory bite. The trick to cooking these is to keep them "rolling" in a medium hot oil so they cook all the way through and don't burn.

Blueberry Muffins

Ingredients
1 1/2 c. whole wheat flour
1 c. unbleached flour
2 t. baking powder
pinch salt
1 c. sugar
1 egg
1/2 c. plain yogurt
3/4 c. buttermilk
1 1/2 t. Mexican vanilla
1/4 c. light olive oil
4 T. melted unsalted butter
1 1/2 c. blueberries

Directions

1. Preheat oven to 375 degrees.
2. Grease muffin tins or use paper liners.
3. Mix dry ingredients together.
4. In a separate bowl, beat the eggs, then add the other liquids.
5. Add liquids to dry and combine until mixed. Then fold in the blueberries carefully.
6. Fill your muffin tins and bake for 20-30 minutes, until golden brown. When they pass the toothpick test, remove then from the muffin tin.

Ricotta Puffs

Ingredients

1 c. ricotta

3 eggs

1/4 c. sugar

pinch salt

1 c. flour

Also, vegetable oil for trying and powdered sugar to coat the puffs.

Directions

1. Mix the ingredients together until the batter is smooth and creamy.
2. Use a flavorless vegetable oil to deep fry these.
3. The oil should be medium hot; you will hear it sizzle if you flick a drop of water, but not as hot as if you were making bacon. This is a dense batter and if the oil is too hot, the puffs will be runny in the middle. You really do not want that.
4. The oil should be deep enough that the ricotta puffs can turn on their own.
5. Drop a few teaspoons of batter in the oil. Make sure they don't stick to the bottom of the pan. When they start to puff, they will turn themselves over. If they don't, feel free to help them.
6. Turn them occasionally so they brown evenly. When golden brown, remove and drain on paper towels. When cool, toss in powdered sugar.
7. Mangia!