Berry Ricotta Muffins
This is the Berry Ricotta Muffins recipe.
- Prep: 20 min
- Cooking: 20 min
Ingredients
- 1 cup (250 mL) whole wheat flour
- 1 cup (250 mL) unbleached all-purpose flour
- 1/2 cup (125 mL) quick cooking rolled oats
- 1/4 cup (60 mL) wheat bran or oat bran
- 2 tbsp (30 mL) ground flax seeds (optional)
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) soft butter
- 1/2 cup (125 mL) brown sugar packed
- 2 eggs
- 1 cup (250 mL) Canadian Ricotta cheese
- 1/2 cup (125 mL) Milk
- 1 cup (250 mL) frozen berries
- Honey & Ricotta spread
- 1 cup (250 mL) Canadian Ricotta cheese
- 2 tbsp (30 mL) honey
- Cinnamon to taste (optional)
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Preparation
Preheat oven to 350°F (180°C).
Grease and flour muffin moulds or line with paper cups.
In a large mixing bowl, mix dry ingredients and create a well in the middle.
In a separate bowl, mix brown sugar and soft butter. Add eggs one by one, mixing thoroughly after each. Add Ricotta and milk, and mix.
Pour liquid mix gradually into dry preparation, mixing with a fork to ensure a homogenous texture. Add fruit and mix again.
Spread dough into muffin moulds and bake in oven centre 15 to 20 minutes or until golden and a toothpick comes out of muffin clean. Meanwhile, prepare muffin spread. Serve warm or at room temperature, topped with spread and sprinkled with cinnamon (optional) and accompanied with fresh fruit.
Tips
For tasty alternatives, try Mascarpone, Cream Cheese or Baker’s Cheese.
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Nutritional information
Per serving| Energy: | 242 Calories |
| Protein: | 8 g |
| Carbohydrate: | 27 g |
| Fat: | 12 g |
| Fibre: | 3.1 g |
| Sodium: | 191 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 13 % / 144 mg |
| Phosphorus: | 21 % |
| Magnesium: | 16 % |
| Folate: | 15 % |
| Thiamin: | 13 % |
