Blueberry, Ricotta and Lemon Zest Muffins Recipe

A diabetic friendly muffin recipe that everyone can enjoy !\n\n\n\n

\n

Ingredients:

\n

\n
• 1 cup Naturally Sweet Xylitol
\n
• ½ cup butter, softened
\n
• 2 eggs, slightly beaten
\n
• 1 ¾ cups self-rising flour, sifted
\n
• 2 teaspoons baking powder
\n
• 1 cup blueberries
\n
• 1 cup ricotta cheese
\n
• 1 tablespoon fresh lemon juice
\n
• zest from one lemon; adjust for personal taste
\n
• ½ cup milk
\n
• Oil spray
\n

\n

Method:

\n

\n
• In a stand up mixer, cream together xylitol and butter.
\n
• Add eggs, ricotta, lemon juice, lemon zest until well combined.
\n
• Fold in blueberries.
\n
• Pre-heat oven to 350C.
\n
• Oil spray mini muffin pan.
\n
• Baked for about 10 minutes, until golden brown and toothpick comes out clean.
\n

\nNOTE:
\nBaking time will differ depending on what size muffin tray/pan you use.\n\nHINT AND TIP:
\nFresh lime zest can be used as a substitute for lemon zest\n\n

Recipe Courtesy of Joanna T Ferguson http://whatsonthelist.net

\n