Petitchef

Blueberry ricotta muffins

Other
8 servings
10 min
25 min
Very Easy
These gluten free blueberry muffins are so delicious that you would make again and again.

Ingredients

Number of serving: 8
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

  • 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





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