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
1/2 lemon
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