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.