Strawberries are the Color of Spring

Now and then we find a recipe so delicious we find it worthwhile to write a short blog post and give you the recipe. These Strawberry-Ricotta Muffins are worth this, as we found them to be completely delightful: light and flavorful. So here goes.

Ingredients:

1 ½ c of flour
¾ c sugar
½ tsp salt
2 tsp baking powder

Wet Ingredients:

? coconut oil (melted but not hot)
5 Tbsp coconut milk (or milk if you haven’t got this)
2 tsp vanilla
1 egg
¾ c. ricotta cheese
1 c fresh strawberries

Streusel Topping:

¼ c sugar
2 Tbsp flour
1 Tbsp butter

Instructions:

Mix the dry ingredients and then wet ingredients separately, fold the two together until just mixed. Hint: Muffins are always better if not overmixed.
Fold in the blueberries then fill 12 muffin cups ¾ of the way full and top with 1 Tbsp of streusel topping, or just sprinkle sugar on top.

Bake at 375°F for 20 min or until a toothpick comes out clean
Cool in the muffin cups for 10 minutes before getting them out.

Bon Appetit!