I refer to these quickbreads as muffins, but these aavory dill and ricotta delights satisfyingly serve as dinner rolls just as well as they do for a snack or a breakfast treat. The recipe comes from Mollie Katzen's Sunlight Café, a meatless cookbook containing over 350 straightforward yet inspired ideas for a satisfying and healthy breakfast or brunch. In addition to the irresistible recipes for beverages, quickbreads, fruits and vegetables, grains and cereals, pancakes and waffles, eggs and cheese, Mollie Katzen provides many helpful cooking tips throughout the book.
Ms. Katzen suggests serving these muffins topped with cream cheese, or sliced tomatoes. I prepared and enjoyed them alongside Hungarian Mushroom Soup.
Speaking of things that give me great joy, be sure to check out 365 days of glorious cheese. I do relish a few consecutive days of vegan friendly foods at a time, but it wouldn't be as enjoyable if it weren't in response to a few days of dairy indulgence!
|Savory Dill Ricotta Muffins|
|Recipe by Lisa Turner|
Adapted from Mollie Katzen's Sunlight Café
Published on February 11, 2008
Creamy savory dill and ricotta cheese buttermilk muffins — easy to make, and a great addition to the dinner table
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