Whole Wheat Raspberry-Ricotta Muffins
 
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 cups whole-wheat flour (milled on the pastry setting)
  • ⅔ cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp all spice
  • ¼ tsp cardamom
  • ½ tsp cinnamon
  • ¾ cup ricotta cheese
  • ½ cup milk
  • 3 Tbsp oil (vegetable, coconut, or walnut would work fine)
  • 1 large egg
  • ½ tsp pure vanilla extract
  • 6 oz fresh raspberries (or your favorite berry)
  • 3 Tbsp sliced almonds
Instructions
  1. Preheat oven to 350˚
  2. In a large mixing bowl, combine all dry ingredients (except raspberries and almonds) and mix until well incorporated.
  3. In a smaller mixing bowl, combine all wet ingredients, and whisk until well blended
  4. Add wet ingredients to the dry ingredients in the larger mixing bowl.
  5. Stir with a wooden spoon until well incorporated.
  6. Gently fold in raspberries.
  7. line muffin tin with cupcake liners, and spoon mixture evenly among the 12 cups (about ¼ cup in each cup)
  8. Sprinkle almond slices evenly over muffins and gently press them into the batter.
  9. Bake at 350˚ for 20-25 minutes, until a toothpick inserted in the middle comes out clean. Rotate the pan once during cooking.
  10. Let cool on the counter for at least an hour before storing. Can be frozen for up to three months, or stored in an airtight container for two weeks.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/whole-wheat-raspberry-ricotta-muffins/