These Gluten-Free Lemon Blueberry Ricotta Muffins have pockets of bursty sweet blueberries enclosed in a moist, lemony fresh muffin.
Do you know one of my favourite things about summer? THE FRUIT.
I have a summer fruit addiction. I could consume my weight in fruit every day. My happiest moment this past week was finding a company who will ship me fresh stone fruits from the Okanagan (best fruit growing region out here on the west coast) straight to my door – today I received 10lbs of apricots! Mmmmm… now to decide what to do with them all.
I also just bought a giant box of blueberries from the market last weekend and have been devouring them all week – truly, there are only a handful left. I knew I had to whip up some blueberry muffins – because there’s nothing better than pockets of bursty sweet blueberries enclosed in a moist, lemony fresh muffin.
I have a soft spot in my heart for galettes – the pastry is supposed to look kind of messy, they’re usually filled with fresh seasonal fruit, and they are just so rustic and lovely to look at and taste. In fact, we’re serving fruit galettes as our wedding dessert! So yes I do love them that much.
Here we have another take on the galette – a Breakfast Galette. Similar idea – the recipe uses the same sour cream pastry dough as I make for fruit galettes, but instead of filling the galette with fruit, it is filled with creamy ricotta and mozzarella cheese, and then topped with proscuitto, basil, and a big fat egg.
Let’s talk about savory waffles. Savory waffles get no love. They’re the sad cousin of the sweet waffle, who is attention-seeking with her sweetness and colourful berry garnishes, always drowned in maple syrup or fruit compote.
Savory waffles are subtle and understated. Really, you can eat them anywhere you’d eat a piece of toast – and I would suggest that they are even tastier than a piece of toast because you can easily customize their flavour.