Blueberry & Ricotta Muffins, Makes 12
A simple, delicious and healthy snack, sweetened with maple syrup and in season blueberries and topped with creamy ricotta.If you haven't discovered it already, this recipe is from our Add Ons section. You can find kits like this one and more available to add to your next delivery after choosing your dinner recipes.
Ingredients
- 125 g ricotta
- 2 egg
- 1 cup milk
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1 pack wholemeal flour mix
- 100 g ground almonds
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 125 g blueberries
- 125 g ricotta
Instructions
- Preheat oven to 180°C bake (do not use fan bake). Lightly grease a muffin tin or line each hole with a muffin case or baking paper.
- In a bowl, whisk together first measure of ricotta, eggs, milk, vanilla, and maple syrup.
- Add the wholemeal flour mix, almond meal, baking powder, cinnamon and pinch of salt to the wet ingredients. Whisk together until combined.
- Carefully fold the blueberries into the muffin mixture.
- Spoon equal amounts of the muffin mix into prepared 12 muffin cups. Place a teaspoon of remaining ricotta on top of each muffin.
- Bake the muffins for 18-20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean. Cool on a wire rack.
