I hope you had a spooky and fun Halloween! It's November 1 and my head starts spinning when I think of everything that is coming up in the next few weeks. I love and I dread it [not dramatizing, just a bit]. Because time will fly by in a heart beat and throw us straight up into the next year. It feels like our last NYE was just two months ago. So I am trying to find a way to 'stop' more often, checking into being mindful. Got any advise or tricks? Please share, I'll take it! Because that's what it's all about. Experiences are worth very little if your mind is all over the place but not in the current moment.
Besides the traditional fun holiday happenings we have lots of other lovely events coming up - and I will share some of them with you in upcoming posts because they will put a smile on your face or just simply put things in perspective. But to tackle a full calendar I also want to make sure that what I whip up in the kitchen is packed with good stuff to fuel everybody while still being delicious and fun to eat.
I don't know exactly how I found this gem of a recipe but it totally got me. It's simple, not too sweet, nutritious, filling and family friendly. And it includes one of my all time favorites, lemons. Now it's been in the makes a few times in my home, with little tweaks here and there to keep it interesting for the family. But I will share the original recipe for the GF Lemon Ricotta Muffins by Jenna Braddock from Make Healthy Easy here as I promise you it will hit the spot.
GF Lemon Ricotta Oatmeal Muffins by Jenna Braddock:
Makes approx. 12 muffins
2 1/2 cups of Gluten Free Rolled Oats (my favorite brand is Trader Joes)
5 tablespoons unsalted butter, softened to room temperature
1/2 cup sugar
3/4 cup ricotta (I used whole milk)
Zest of 2 large lemons or two heaping tablespoons
1/2 teaspoon almond extract (optional)
1/3 cup milk (whatever kind you like, I use organic whole milk)
1/2 cup fresh squeezed lemon juice from the lemons you just used the zest of
1/2 teaspoon gluten free baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1. Preheat oven to 350 degrees and grease a muffin tin with non stick cooking oil of your choice. I normally use coconut oil or butter. I normally start setting the oven temperature as mine takes a long time to preheat.
2. Making your own oat meal is easy. Process your oats in a food processor or blender until it reaches a fine texture.
3. Take a large mixing bowl and cream butter for 2 minute with an an electric mixer. Add in the sugar and continue mixing until it's fully incorporated.
4. Add in the egg. Mix well. Add the ricotta, almond extract and lemon zest and mix until you see that everything is combined.
5. Pour the milk and lemon juice into the batter, mix on low speed until combined. You will like the consistency of the batter. A bit sticky but very fluffy and light. Let it stand for a few minutes so that everything gets absorbed properly.
6. Scoop batter into each muffin tin. These muffins will not rise up so don't worry if the tops are rather flat. That's why I also like to call them 'little cakes'. You can always add a fun topping if you want to make it a more festive treat.
7. Bake muffins for 20-22 minutes, until you see that the edges are golden brown and the inserted toothpick comes out clean.
8. When done. Let them cool for 5-10 minutes, remove from tin and let cool on a wire rack.
These little oat cakes stay fresh stored in a airtight container in the fridge for up to 5 days.
Extra tip: When enjoying these little cakes for breakfast, warm them up in your oven or toaster oven and spread fresh jam or honey for an extra sweet kick. Enjoy and let me know what you think. Cheers!