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Blueberry & Ricotta Muffins

2 eggs⠀⠀⠀
1 cup ricotta (or sour cream or thick yogurt)⠀⠀⠀
1/2 cup coconut oil ⠀⠀⠀
1/3 cup pure maple syrup (optional)⠀⠀⠀
1 1/2 tsp cinnamon⠀⠀⠀⠀⠀
1 cup frozen blueberries ⠀⠀⠀
1 cup self raising flour⠀⠀⠀
1 cup whole meal self raising flour⠀⠀⠀
1. Combine the eggs, ricotta, oil and maple syrup in a medium bowl and whisk. ⠀⠀⠀
2. Add the cinnamon and flours and stir gently. Do not over mix. ⠀⠀⠀
3. Lastly add the blueberries (don’t mix too much or you will have purple muffins) and spoon into prepared a muffin tin. ⠀⠀⠀
4. Bake at 175 degrees for 15-20 minutes until cooked through.⠀⠀⠀

Enjoy 🐢⠀
⏰ Prep 10 mins - Bake 15 mins ⠀⠀
👩‍🍳 Makes 12 muffins ⠀
👶Suitable for 8 months + ⠀⠀
❄️ Keep in an airtight container for 3 days or in the freezer for 3 months.⠀
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Due to Covid we have closed orders for Perth Metro delivery this week 25 April- 30 April. Pickup is available from the kitchen (Mirrabooka) or visit a stockist. Regional deliveries are as normal. Please contact me if I can help in any way. Regular deliveries will return from Monday 2 May.

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