Preheat the oven to 350F. Spray a 1/4-cup muffin tin lightly with cooking spray.
Mix the flour, sugar, baking soda and salt in a large bowl; set aside.
Place the ricotta in a medium bowl. Add the eggs, one at a time, beating well after each addition. Whisk in the milk and vanilla until blended. Fold the cheese mixture and oil into the flour mixture until just blended. Lightly fold in the berries.
Spoon the batter into the muffin cups, and bake 25-30 minutes, or until a wooden pick inserted into the center comes out clean. Remove the muffins from the pans immediately, and cool on a wire rack.
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 90 (34%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 147.9mg||46 %|
|Sodium 395.4mg||14 %|
|Potassium 137.5mg||4 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 32g|
|Protein 9.5g||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: 262
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