Ricotta, Quinoa, Berry Muffins w Coconut Sugar

Ricotta, Quinoa, Berry Muffins w Coconut Sugar



1 cup plain flour

1 cup quinoa flour

2 tsp baking powder

¼ tsp baking soda

½ tsp salt

¾ cup milk & 1 tbsp white vinegar mixed (buttermilk)

¾ cup whole milk Ricotta

2 large eggs, room temperature

½ teaspoon vanilla extract

115gm butter melted

2/3 cup raw sugar

1 cup mixed berries

Lemon zest of half a lemon

2 tbsp coconut sugar



Preheat the oven to 220 degrees Celsius.  Prepare muffin tin, this recipe makes 12 small, or 8 large muffins.

In a small bowl mix the coconut sugar and lemon zest and set aside.  This is the muffin topping.

Whisk the ricotta, eggs, vanilla, buttermilk and melted butter in a medium size bowl.

Sift in the flour, baking powder, baking soda and salt and add the berries.  Folding all ingredients carefully without over-mixing.

Divide the batter between the muffin cups and sprinkle the coconut sugar evenly over the muffins.

Place the muffins into the oven for 5 minutes, and turn down the heat to 170 degrees and cook for a further 15-20 minutes or until the tops are golden and a toothpick inserted comes away clean.






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