Savory Dill Ricotta Muffins

I refer to these quickbreads as muffins, but these savory dill and ricotta delights satisfyingly serve as dinner rolls just as well as they do for a snack or a breakfast treat. I prepared and enjoyed them alongside Hungarian mushroom soup.

Savory Dill Ricotta Muffins

Recipe by Lisa Turner Published on February 11, 2008 Creamy savory dill and ricotta cheese buttermilk muffins — easy to make, and a great addition to the dinner table Preparation: 10 minutes Cooking time: 20 to 25 minutes Print this recipe Ingredients: 2 cups unbleached white flour 1/2 teaspoon sea salt 1 1/2 teaspoons baking powder 1/8 teaspoon baking soda 4 tablespoons sugar 3 tablespoons fresh dill, chopped 2 tablespoons fresh chives, minced, or a few teaspoons of dried chives 4 tablespoons unsalted butter 1 cup ricotta cheese 1 cup buttermilk 2 large eggs Instructions: In a medium mixing bowl, combine the flour, salt, baking powder, baking soda, sugar and herbs. In a small saucepan, melt the butter over low heat. In another medium bowl, beat together the ricotta and buttermilk using a wire whisk. Add the eggs, one at a time, beating well after each addition. Pour the ricotta milk mixture, along with the melted butter, into the dry ingredients. Using a rubber spatula, stir until just combined. Spoon the batter evenly into 12 greased muffin cups. Bake in a preheated 350°F oven for 20 to 25 minutes or until the tops of the muffins are lightly browned and a cake tester inserted into the middle of a muffin comes out clean. Let the muffins sit in the pan for 5 minutes and then transfer to a wire rack to cool for about 30 minutes. Makes 12 muffins