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Orange blueberry ricotta muffins

FULLY appreciate that a muffin recipe isn’t reinventing the wheel but these really are so delicious – please make them they’re divine ORANGE BLUEBERRY RICOTTA MUFFINS – yum yum yum – recipe below!

Makes 8

1/2 cup maple syrup
1/2 cup extra virgin olive oil/melted butter/coconut oil
3 free range eggs
3/4 cup whole milk ricotta
2 teaspoons finely grated orange zest
1 1/2 cups spelt flour
2 teaspoons baking powder
1 1/2 cups frozen blueberries

Heat oven to 180C and grease 8 cup muffin tin. In a mixing bow whisk together maple, evoo, eggs, ricotta and orange zest until creamy. Add flour and baking powder and mix. Spoon half the mix into the muffin tins, top with half the blueberries and repeat (you can fold the blueberries through the mix too but sometimes it turns the whole thing blue – up to you) Bake in oven for 25-30 minutes or until lightly golden and the top springs back as you gently touch it.

Cool and enjoy if you can resist – I love these with a good smear of almond butter.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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