I’m gonna get real with you for a minute. But there are really delicious muffins at the end if you stick with me. It’ll totally be worth it, I promise.
Being let go from your job sucks. It just does. When I called my mom the day I found out I was being let go, she told me she had heard that losing your job is like going through the grieving process. I brushed off the idea as silly. I was upset, but figured it’d pass pretty quickly.
But it’s true. I’ve been in denial, I’ve been angry, I’ve been bitter, I’m not sure I’m to the stage of accepting it yet, either. When I tell people I’m unemployed, they say how jealous they are, because it must be so great to have all this free time, to not have to wake up every day to go into the office. Hearing someone say it must be great to not have to go into the office is like hearing someone say “it must be great your dog died, now you don’t have to deal with feeding it and walking it every day.” Yeah, I have a lot of free time. A lot of free time to feel crappy.
But on that note, it’s been great to have the chance to volunteer more with Martha’s Table and 826DC. I had my first shift as an 826DC Museum of Unnatural History docent yesterday, and it’s a blast. If you are ever in the DC area, you should stop by. I guarantee you’ll get a good laugh out of the exhibits. And I’m really going to miss McKenna’s Wagon when I’m back to working a 9-5.
Being unemployed has also given me the flexibility to take some fun trips. I got to visit my college roommate in Boston twice, and I’m currently on a bus somewhere between Chicago and Normal going home to spend a few days with my parents. So I guess the moral of the story is that in these situations, it’s really important to find ways to fill your time that make you happy.
I woke up early this morning and did an inventory of what I needed to either eat, throw away, or give to my roommates before I left so it wouldn’t spoil. My roommate got my leftover Zucchini Ricotta Galette and half an avocado. I threw away leftover beans and a mostly squishy pear. I had some ricotta leftover from the galette, half a lemon, and a mango I had forgotten about, seemly unrelated, until I remembered the Blackberry Lemon Ricotta Muffins that Two Peas and Their Pod posted a few days ago. No blackberries, but the mango would do just fine in a pinch.
I even had time to run out and pick up my dry cleaning while the muffins were in the oven. A successful morning indeed.
I agree with Maria and Josh over at TPATP, these are the best muffins I’ve ever had. Make them. Share them. The ricotta makes them amazingly moist, and even without the fruit, the lemon flavor would be totally delicious, but the mango added just a little something extra. I can’t wait to try them with blackberries and raspberries.
Lemon Ricotta Mango Muffins
Adapted from Two Peas and Their Pod
Makes 12 Muffins
2 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
¾ tsp salt
1 cup granulated sugar
zest of 1 lemon
½ cup unsalted butter, room temperature
1 cup ricotta cheese
1 large egg
1 tbsp fresh lemon juice
1 tsp vanilla extract
2 fresh mangos, diced
Preheat oven to 350 degrees. Line 12 muffin tins with paper liners.
In a medium bowl, mix together flour, baking soda, baking powder, and salt.
Pour sugar into a small bowl and zest lemon into it. Use a fork to mash zest into sugar.
In an electric mixer, beat together butter and lemon zest sugar until creamy. Add ricotta and beat until smooth. Beat in egg, lemon juice and vanilla extract.
Add dry ingredients and mix until just blended. Divide half of the batter into the 12 muffin cups. Top muffins with diced mango, and use the rest of the batter to fill the cups and cover the mango.
Bake for 20 minutes, until tops are slightly golden. Let cool for 5 minutes and enjoy!