I have some of my favorites listed on the blogroll on the side of this blog. Like Joy the Baker and The Pioneer Woman. Both of those ladies are hilarious. They write so well and also take fantastic pictures. Check them out if you don't already. If you're reading this, though, you probably already have. I can only hope that in a few years time we can get our skill up to a level even close to theirs!
One food blog that I have been checking out a lot lately is Two Peas and Their Pod. It is a husband and wife collaboration and they have really great recipes. The site is really easy to navigate and their pictures are great. One day, when I was perusing their website I found the recipe for these amazing Lemon Ricotta Blackberry Muffins.
The flavor combination looked so amazing I had to try them. So I did. And then I ate the majority of them while my husband watched from afar--shocked and appalled (not really, he helped some--by eating one).
So, without further ado, check out my step-by-step. Then make them and share them with your friends as I did. One of my co-workers has made them three (count 'em) three times since I brought them to work a month ago. Now that's a good muffin!
|First, you'll need to mix up your dry ingredients.|
|This is my favorite part. Add your lemon zest to your sugar...|
|Then rub the zest into the sugar to infuse it with luscious lemon-y flavor!|
|Cream your sugar, butter, and egg. This is also where you add the ricotta cheese (which I think is the secret in these super-moist muffins!)|
|Add a layer of your aromatic batter to the bottom of your muffin liner, then add three blackberries.|
|Then top those blackberries with another dollop of batter. You are supposed to sprinkle them with turbinado sugar, but I didn't have any. I just used regular sugar. How boring. How plain. But whatevs. They tasted awesome.|
|Eat your heart out!|
Check out the recipe at the link provided at the top of the post. Enjoy! Seriously, you HAVE to try these. Then let me know when you do...and we can discuss them.