Berry Ricotta Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 285.1
- Total Fat: 12.8 g
- Cholesterol: 69.1 mg
- Sodium: 546.2 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 3.0 g
- Protein: 9.5 g
View full nutritional breakdown of Berry Ricotta Muffins calories by ingredient
Introduction
I used oat bran, unsalted butter, 1% Milk, and fat free Ricotta. This is a simple recipe with room for substitutions :) I used oat bran, unsalted butter, 1% Milk, and fat free Ricotta. This is a simple recipe with room for substitutions :)Number of Servings: 12
Ingredients
-
1 Cup Whole Wheat Flour
1 Cup All Purpose Flour
1/2 Cup Oatmeal
1/4 Cup Wheat OR Oat Bran
2 Tbsp Ground Flax Seeds
1 Tbsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup Soft Butter
1/2 Cup Brown Sugar
2 Eggs
1 Cup Ricotta
1/2 Cup Milk
1 Cup Frozen Berries
Muffin Spread:
1 Cup Ricotta
2 Tbsp Honey
Directions
In a large bowl mid dry ingredients and create a well in the centre.
In a separate bowl mix brown sugar and soft butter. Add eggs one by one, mixing thouroughly after each one. Add ricotta and milk, and mix.
Pour liquid mix gradually into dry mix, mixing with a fork to ensure an even texture. Add fruit and mix again.
Spread batter into muffin tins and bake until golden.
Prepare muffin spread and top over warm baked muffins. Serve warm or at room temp.
Number of Servings: 12
Recipe submitted by SparkPeople user MISS_MUFFIN.
In a separate bowl mix brown sugar and soft butter. Add eggs one by one, mixing thouroughly after each one. Add ricotta and milk, and mix.
Pour liquid mix gradually into dry mix, mixing with a fork to ensure an even texture. Add fruit and mix again.
Spread batter into muffin tins and bake until golden.
Prepare muffin spread and top over warm baked muffins. Serve warm or at room temp.
Number of Servings: 12
Recipe submitted by SparkPeople user MISS_MUFFIN.