When I walked into World Market today, I was not thinking about muffins.  To be honest, I wasn’t thinking about much of anything.  The hope was to cruise through the aisles and find a dish or an ingredient that would inspire a recipe.  Thankfully, that’s exactly what happened.

Inspiration started with a jar of sour cherries and a few mindless laps around the store. Sour cherry and ricotta ice cream, crumble, or tart – all things that came to mind before landing on sour cherry and ricotta muffins. And then I spotted the most adorable patriotic muffin outfits {can I call them that?} and my mind was as made up as it could be.

I used a Bob’s Red Mill gluten-free blueberry muffin recipe as my guide, replacing blueberries with sour cherries and adding ricotta, knowing the ricotta would give the gluten-free muffin some richness and moisture.  And what resulted was similar to a blueberry muffin, but a lot more fun.  The sour cherries provided a burst of tart worthy of a summertime holiday treat!

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