The other day the whole family had the sniffles. We didn’t feel sick, just stuffy. Then my ears started ringing, and my husband commented his were too. It’s been warm and windy here and a few trees are enjoying a late bloom, so figured this was the culprit. We have a Mimosa tree, which is seriously beautiful, but it’s in full bloom and dripping pollen.
Thus our stuffiness.
The husband and I can pop pills to ease our sniffles, but I’m not so excited about giving anything to the tot. While at the local farmers market the other day, I ran into mama friend and she suggested picking up some local honey, which might help. See, those bees love the pollen from the trees, head back to the hive and make the delicious honey, and when we eat it, the honey helps build the body’s immunity to allergens.
Something like that.
I love honey and had some ricotta in the fridge that needed to be used, to combined the two with these seriously good snack muffins. I even popped a spoonful of organic strawberry jam in the middle for an extra pop of fresh summer flavor.
3/4 cup ricotta cheese
1 tablespoon honey
1/4 teaspoon salt
1/2 cup sugar
1/4 teaspoon vanilla
1/4 cup vegetable oil
1/4 cup milk
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 cup flour
1/4 cup jam
There’s not much to say — just toss all the ingredients in a mixing bowl, except the jam, and give things a good stir until everything comes together. While things are mixing, preheat your oven to 375F so things are nice and hot when you are ready.
Lightly grease your muffin tin and add a spoonful of the muffin batter to each. Spread to cover the bottom and then drop about 1/4 a teaspoon of your favorite kind of jam on each.
Cover with another dollop of the batter, sprinkle with a bit more sugar — or drizzle with honey (or both like we did), and then pop in your hot oven for 15 to 17-minutes.
Let cool for a few minutes, use a knife to help remove your tasty honey ricotta snack muffins, and enjoy!