Orange Cranberry Ricotta Muffins

By Greywolf

Ingredients

• 1/2 cup orange juice
• 3/4 cup dried cranberries
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup large-flake rolled oats
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup ricotta cheese
• 1/2 cup liquid eggs, well shaken
• 1/2 cup liquid honey
• 1/3 cup canola oil
• 1 Tbsp grated orange rind

Details

Servings 12
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 375 F.

Heat orange juice in microwave uhntil steaming; pour over cranberries. Let stand for 10 inutes, or until cranberries are plump; strain reserving the 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 the 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 into prepared muffin cups.

Bake in 375 F oven for 18 to 20 minutes or until tester inserted in centre comes out clean. Serve warm or reserve in airtight container for up to 2 days.

ORANGE HONEY RICOTTA SPREAD: Blend 1 cup ricotta cheese with 2 Tbsp liquid honey and 1 Tbsp finely grated orange rind. Serve with muffins.