Blueberry Ricotta Muffins, Breakfast for 1

Blueberry Ricotta Muffins
Makes six muffins

Wet Ingredients:
1/2 cup ricotta cheese
1 egg
1/4 cup vegetable oil
1/4 teaspoon vanilla extract
Zest from ½ a lime

Dry Ingredients:
1/2 cup all-purpose flour
1/2 cup wheat flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chia seeds
1/3 cup sugar
3/4 cup blueberries

Implements:
2 medium bowls
Standard size 6 muffin tin
Whisk
Spatula
Dry measuring cups
Liquid measuring cup
Measuring spoons

Recipe my own invention.

Preheat the oven to 400 degrees. Combine and whisk the wet ingredients in one of your bowls, and dry in the other, leaving out the berries for now. The chia seeds may be omitted, but I really like them and they look just like poppy seeds in this recipe. They’re flavor neutral and packed with fiber and omega-3s. I found mine at Whole Foods; just over $6.00 for enough chia seeds to last a lifetime. The baking soda can be substituted by tripling the baking powder.

Wet. Dry. WHOA CHIA SEED CLOSE UP.

Pour the wet ingredients over the dry and use a spatula to fold everything together a bit. Pour in the berries and fold some more until all the dry ingredients are incorporated. The dough will be gooey and thick.

Prepare your muffin tin by buttering, oiling, or lining with paper muffin cups. Using your hands, distribute the dough evenly among the cups. Bake for 20 minutes. Set to cool for about five minutes, then turn out and cool completely at room temperature. Eat one. Save the rest in plastic, in the fridge. Voila, breakfast for the whole week. I admit to even eating mine in the car, hardly any crumbs!