Tuesday, June 19, 2012
Baking: Mini Blueberry Muffins
1/2 cup Almond Meal
1/2 cup Wheat Flour
1/2 cup Organic Honey or Agave Nectar* 1/4 EVOO
1 large egg
1/2 cup Low-Fat Ricotta cheese
1 tbsp Almond Milk
Preheat the oven to 350 degrees. Line or oil baking pan
Whisk almond meal & wheat flour. Set aside.
Whisk 1 egg, Ricotta, lemon juice,
Add the dry ingredients and mix until fully.
Add the milk and mix until just blended.
Fill muffin area with blueberries followed with mix
Bake for approximately 20 min or until toothpick comes out clean