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Shared By Lee Ann Cook

Blueberry and Ricotta muffins Recipe (gluten free) | Online Food Blogger

Ingredients

  • How to make Blueberry and ricotta muffins (gluten free)
  • 95g (2/3 cup + 1 1/2 tablespoon) brown rice flour
  • 1 tablespoon corn flour
  • 45g (just under 1/2 cup) ground almonds
  • 1 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 60g (1/4 cup) demerara sugar
  • 1 large egg
  • 75h (1/3 cup) ricotta
  • 2 tablespoons milk
  • 2 tablespoons extra virgin olive oil
  • Zest of 1/2 a lemon
  • A cup or so of blueberries
  • Flaked almonds, to scatter on top (totally optional)

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