Name: Blueberry ricotta muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: En
Ingredients: 50 g (1/2 cup) oat flour; 70 g (1/2 cup) soy flour; 34 g(1/4 cup)brown rice flour; 2 tsp baking powder; 1/3 cup butter; 100 g (1/2 cup) sugar; 3/4 cup ricotta cheese; 2 eggs, beaten; 1 cup blue berries; 2 tbsp lemon juice; zest of one lemon

Ingredients

50 g (1/2 cup) oat flour
70 g (1/2 cup) soy flour
34 g(1/4 cup)brown rice flour
2 tsp baking powder
1/3 cup butter
100 g (1/2 cup) sugar
3/4 cup ricotta cheese
2 eggs, beaten
1 cup blue berries
2 tbsp lemon juice
zest of one lemon

Preparation

Preparation10 min

Cook time25 min

Grease muffin tins or line tins with 5x5" parchment paper squares. (Press them with glass or any container of muffin tin size to hold shape).
Combine all three flours with baking powder. Whisk to mix them.
Preheat oven to 350°F.
In another bowl or in a mixer cream together butter and sugar.
Add ricotta, zest and juice. Stir or on low speed mix in beaten eggs.
Add in flour mix to the wet ingredients. Mix until just incorporated.
Gently stir in blueberries
Fill the muffin batter evenly in the prepared tray.
Bake for 20-25 minutes.

http://www.simpleglutenfreekitchen.com/2013/08/blueberry-ricotta-muffins-2.html