Apple Ricotta Mini Muffins
Mini muffins are always a hit with kids. These moist muffins are perfect for a family breakfast on the run or to wrap and tuck into backpacks as a healthy snack.
Topping
3/4 cup (180 mL) rolled oats
1 Tbsp (15 mL) sucanat or natural cane sugar
2 Tbsp (30 mL) maple syrup
1/2 tsp (2 mL) ground cinnamon
Muffin Batter
1/2 cup (125 mL) rolled oats
1 cup (250 mL) whole wheat pastry flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1/4 cup (60 mL) flaxseeds
1 medium Macintosh apple, diced
1/3 cup (80 mL) virgin coconut oil, melted and cooled slightly
1/3 cup (80 mL) maple syrup
1/2 cup (125 mL) unsweetened applesauce
1/2 cup (125 mL) low-fat ricotta cheese
1 large free-range egg, lightly beaten
With oven rack positioned in middle of oven, preheat oven to 350 F (180 C). Line mini-muffin tin with paper liners and set aside.
In medium bowl, stir together topping ingredients until well combined. Set aside.
In large bowl, stir together rolled oats, flour, baking powder, salt, flaxseeds, and diced apple.
In another medium bowl, whisk together melted coconut oil, maple syrup, applesauce, ricotta cheese, and egg.
Pour coconut oil mixture over oat mixture and stir with fork until just combined. Divide batter evenly among muffin cups and sprinkle some topping mixture over each muffin. Bake until golden brown and a wooden skewer inserted into the centre of a muffin comes out clean, about 20 to 25 minutes. Let muffins cool for a few minutes in their pan, then transfer to a cooling rack and cool to room temperature.
Muffins can be stored in an airtight container in the refrigerator for up to 1 week.
Yields 34 mini muffins.
Each serving contains:
76 calories; 2 g protein; 3 g total fat (2 g sat. fat, 0 g trans fat); 12 g carbohydrates; 1 g fibre; 42 mg sodium
Source: "Cheese Please," alive #347, September 2011
Apple Ricotta Mini Muffins
Directions
READ THIS NEXT
SEE MORE »
Bean Stuffed Zucchini with Cheesy Sauce
This plant-only recipe may look like it required a lot of fuss, but it comes together easily. Tender zucchini is loaded with a hearty and satisfying bean mixture and then finished off with a drizzle of cheesy tasting sauce. What’s nutritional yeast? Not to be confused with brewer’s yeast or the active dried yeast used to make bread and pizza crust, nutritional yeast is a deactivated form of a micro-organism that is dried into flakes with an abundance of naturally occurring glutamate. Glutamate is an amino acid that interacts with specific taste cells in the tongue to unleash an umami, cheesy wave of flavour. Blend it with silky tofu and some seasonings and … bingo … vegan cheese sauce.
Sausage-Rice Stuffed Chard with Walnut Sauce
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
Freekeh Medley Stuffed Eggplant
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
Turkey Enchilada Stuffed Poblano Peppers
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.