Ricotta and blueberry muffins
Preparation Time: 10Mins
Cooking Time: 20Mins
Makes 12 (1 per serve, as a snack)
120g (¾ cup) wholemeal self-raising flour
115g (¾ cup) self-raising flour
1 cup Equal Spoonful
125g (1 cup) fresh or frozen blueberries
60g light margarine, melted, cooled
1 tsp vanilla essence
100g low-fat ricotta
200ml low-fat milk
1 Preheat oven to 170C (fan forced). Line 12x80ml (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.
Recipe from the Better Homes and Gardens Diabetic Living September/October 2015 Issue 59