Muffin-making is pretty simple. Take one large bowl and lightly whisk together the flours, ground almonds, baking powder, bicarbonate of soda, salt and sugar, just until everything is dispersed.
In another bowl, whisk together the egg, vanilla, ricotta, milk, olive oil, and lemon zest until smooth and no lumps of ricotta remain.
Pour the wet ingredients over the dry ingredients and gently fold a couple of times with a metal spoon, until the streaks of flour just about disappear.
Set the batter aside to relax for half an hour or so before stirring through the blueberries.
Preheat the oven to 170C/325F (fan) and line a muffin/cupcake pan with paper cases.
Spoon the batter into the muffin cases and sprinkle with flaked almonds if you feel like it.
Bake for 20 – 25 minutes until risen and firm to the touch. Allow to cool in the pan for 10 minutes before removing
Find Recipe Here: https://www.onlinefoodblog.com/blueberry-ricotta-muffins-gluten-free/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (393g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 176 (60%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 217.8mg||67 %|
|Sodium 488.7mg||17 %|
|Potassium 238.8mg||6 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 18.5g|
|Protein 10g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 291
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