Blueberry and Ricotta Muffins
Prep: 10 mins | Cooking time: 20 mins | Serves: 12
¾ cup wholemeal self-raising flour
¾ cup self-raising flour
1 cup EQUAL SPOONFUL
125g fresh or frozen blueberries
1 50g egg
60g light margarine, melted, cooled
1 Tsp. vanilla essence
100g Low-fat ricotta
200mL low-fat milk
1. Preheat oven to 170°C (fan-forced). Line 12 x 80ml (1⁄3 cup) non-stick muffin tins with paper cases. Spray cases with cooking spray.
2. Combine flours and EQUAL SPOONFUL in a large bowl. Stir in blueberries. Whisk egg, margarine, vanilla, ricotta and milk in a medium bowl. Add to flour mixture. Stir until well combined.
3. Spoon mixture evenly between muffin cases. Bake for 20 minutes or until cooked when tested with a skewer. Cool slightly in tin before transferring to a wire rack to cool completely. Serve
**Note: This recipe is courtesy of Diabetic Living Magazine