Food recipes
Wholesome Orange Cranberry Ricotta Muffins
Wholesome Orange Cranberry Ricotta Muffins Ingredients: orange juice, raw cranberries, dried, sweetened wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched oats leavening agents, ba...
Wholesome Orange Cranberry Ricotta Muffins
Ingredients:
orange juice, raw
cranberries, dried, sweetened
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
cheese, ricotta, whole milk
egg substitute, powder
honey
oil, canola
orange juice, raw
cheese, ricotta, whole milk
honey
orange juice, raw
Directions:
Heat orange juice in microwave until steaming pour over cranberries.
Let stand 10 minutes or until plumped; strain, reserving juice.
Line 12-cup muffin pan with paper liners.
Stir together whole wheat and all-purpose flour, oats, baking powder, baking soda and salt.
Whisk together ricotta, eggs, honey, oil, reserved juice and orange rind.
Stir ricotta mixture into dry mixture until almost combined.
Stir in cranberries just until evenly distributed and no dry patches remain.
Divide mixture among prepared cups.
Bake in 375 oven for 18 to 20 minutes until tester inserted comes out clean.
Serve warm or store in an airtight container for up to 2 days.
Spread: blend three ingredients and serve with muffins.
Ingredients:
orange juice, raw
cranberries, dried, sweetened
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
cheese, ricotta, whole milk
egg substitute, powder
honey
oil, canola
orange juice, raw
cheese, ricotta, whole milk
honey
orange juice, raw
Directions:
Heat orange juice in microwave until steaming pour over cranberries.
Let stand 10 minutes or until plumped; strain, reserving juice.
Line 12-cup muffin pan with paper liners.
Stir together whole wheat and all-purpose flour, oats, baking powder, baking soda and salt.
Whisk together ricotta, eggs, honey, oil, reserved juice and orange rind.
Stir ricotta mixture into dry mixture until almost combined.
Stir in cranberries just until evenly distributed and no dry patches remain.
Divide mixture among prepared cups.
Bake in 375 oven for 18 to 20 minutes until tester inserted comes out clean.
Serve warm or store in an airtight container for up to 2 days.
Spread: blend three ingredients and serve with muffins.