It can be easy to succumb to the pressure of buying treats for our kids; fortunately, with a little bit of organisation, they don’t have to be unhealthy. Loaded with antioxidants, protein and fibre, these blueberry ricotta muffins from cleanKIDS are low-fat, free of refined sugar and hidden nasties, and oh so delicious.
Get the kids off the couch and into the kitchen these school holidays with this easy, healthy and delicious recipe. This recipe makes approximately 12 standard or 24 mini muffins and takes no time at all – around 45mins from start to finish. Give it a whirl and enjoy!
Blueberry Ricotta Muffins
Makes 12
Ingredients
1 cup of ricotta
2 large eggs
1-2 tbsp. milk
1/4 cup of melted butter
2/3 cup of panela
Grated zest of a lemon
1 cup of blueberries (fresh or frozen)
2 cups of spelt wholemeal flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla extract
Pinch of sea salt
Method
1. Preheat oven to 180 degrees celcius
2. Grease your muffin trays (you can skip this part if you use silicone patty pans)
3. In a medium size bowl, place 3/4 of the ricotta, eggs, milk (start with 1 tbsp. – add more later if needed) and vanilla, then whisk in the melted butter
4. Mix the panela and lemon zest together
5. Combine the flour, baking powder, baking soda, salt and the panela with the lemon zest
6. Slowly stir in to the flour mixture the wet ingredients (the ricotta mixture) until the batter is a fairly thick texture (add an extra tablespoon of milk if too thick)
7. Gently fold in the blueberries and the last 1/4 of ricotta – try not to break them up too much so that you have chunks of both in the cooked muffin.
8. Spoon the mixture into the muffin tray/patty pans
9. Depending on your oven, cook for between 15 and 25mins or until the tops of the muffins are golden and a skewer comes out clean.
10. Cool on a metal rack, then enjoy!
