I hate seeing food thrown out. I just feel wasteful when I have to throw something away because it has gone bad. Rather than let that happen with my left over ricotta cheese, I decided to use it in a recipe that Daniel could eat for breakfast. I searched for a muffin recipe that used ricotta, but couldn't find anything that didn't require lemon juice or zest. When I came across a recipe for Whole Wheat Carrot raisin muffins, I remembered the long-ignored whole wheat flour in the pantry, and the left over carrots from the soup I made two days ago. Perfect! Except this recipe didn't call for ricotta... nor did I have a few other things on the list of ingredients. Instead of hopping in the car and driving the .2 miles from here to the grocery store, I decided to manipulate the original recipe to fit what I had on hand. Daniel doesn't love raisins, I left them out. I substituted my ricotta where the recipe called for yogurt (and since I only had half of the amount they called for, I halved the recipe). I had no honey, no lemon juice. So basically... here is what I did instead... something rather different.
Whole Wheat Carrot No-Raisin Muffins
1 C Whole Wheat Flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 C Light Maple Syrup (instead of honey...I looked this one up, apparently this is a normal susbtitute)
1/2 C Ricotta cheese (instead of Yogurt)
1/4 C olive oil
1 tsp vanilla
1 tsp Key lime juice (hey, it was all I had)
5/8 C shredded carrots, lightly packed
Plus, I added 1/4 C sugar because 1 reviewer said it needed more
Sift together the dry ingredients in one bowl.
In another bowl, mix the egg, syrup, ricotta cheese, oil, lime juice & vanilla.
Stir the wet ingredients into the dry ingredients - don't over mix. Fold in carrots.
Fill paper-lined or greased cupcake tins to 2/3 full and bake at 350 for ~ 17-18 minutes, or until toothpick comes out with just a few crumbs on it. Cool 5 minutes before removing from pans, and finish cooling on wire rack.
If desired, spread a little melted butter on the tops and sprinkle a bit of cinnamon sugar on the tops.
They came out super moist, and not too sweet - definitely a good breakfast treat.