MUFFINS*****Berry Ricotta Muffins

By Unblond1

These are super - moist and tasty - I'm sure it's the ricotta. Change up the dried fruit to whatever strikes your fancy - the first time, I used half dried blueberries and half chopped dried pears, which I reconstituted in boiling water for 1/2 hour or so then drained and added.

Ingredients

• 1 cup whole wheat flour
• 1 cup unbleached all-purpose flour
• 1/2 cup oatmeal
• 1/4 cup wheat or oat bran
• 2 tbsp ground flax seeds (didn't add)
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 6 tablespoons vegetable or nut oil - I used almond oil (to replace 1/2 cup butter)
• 1/2 cup brown sugar (I used demerara brown)
• OR
• 1/4 cup splenda brown
• 2 eggs
• 1 cup Ricotta cheese - I used light
• 1/2 cup milk - I used skim
• 1 cup frozen berries OR 1/2 generous cup dried berries, rehydrated in milk or juice - used 1/4 cup dried blueberries and 1/4 cup diced dried pears

Details

Servings 12
Adapted from allyouneedischeese.com

Preparation

Step 1

Preheat oven to 350°F .

Prepare muffin tins.

In a large mixing bowl, mix dry ingredients, stir in fruit and create a well in the middle.

In a separate bowl, mix wet ingredients.

Add wet to dry and stir just until mixed.

Use an ice-cream scoop to fill muffin tin and sprinkle tops with a bit of turbinado sugar if desired. Bake for about 22 minutes or until golden and a toothpick comes out of muffin clean.

*NUTRITION:*

* Calories - 255
* Fat - 10.3
* Sat Fat - 2.0
* Carbs - 32.7
* Fibre - 3.3
* Protein - 8.6