Blueberry Ricotta Muffins

12 30 280
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 12
Blueberry Ricotta Muffins
Health Highlights

Ingredients


1/2 cup Butter, unsalted (melted and cooled, or coconut oil)
2 medium Egg (beaten)
1/2 cup Whole milk 3.3% (or coconut milk)
1/2 cup Maple syrup, pure
1/2 cup Ricotta cheese, whole milk (optional)
1 whole lemon(s) Lemon peel (zest)
1/2 cup Lentils, red, cooked (pureed, optional)
2 cup Spelt flour
1/4 cup Coconut sugar
2 tsp Baking powder
1/2 tsp Sea Salt
2 cup Blueberries

Instructions


Mix cooled butter, eggs, milk, maple syrup and ricotta in a bowl with the lemon zest and lentils. Sift together the dry ingredients and sit into the wet. Fold in blueberries. Don’t over mix the batter.

Bake at 375° F — 10 minutes for mini-muffins, 15 minutes for large — or until toothpick comes out clean.

Nutrition Facts

Per Portion

Calories 280
Calories from fat 105
Calories from saturated fat 61
Total Fat 11.6 g
Saturated Fat 6.8 g
Trans Fat 0.5 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.6 g
Cholesterol 62 mg
Sodium 146 mg
Potassium 299 mg
Total Carbohydrate 39 g
Dietary Fiber 3.7 g
Sugars 19.1 g
Protein 7.1 g

Dietary servings

Per Portion


Fruit 0.4
Grain 1.1
Meat Alternative 0.1

Energy sources


Pygal52%467.49057541821423201.742530162317837%294.75980319547796215.836778751197310%352.6751411874568111.6128631569917652%37%10%CarbohydratesFatProtein

Meal Type(s)

Dessert




?
Help