Serves: 5
Total Calories: 745
Yield: 12 Muffins

DRY INGREDIENTS
1 cup whole wheat pastry flour
1 cup whole wheat flour
1/4 cup oat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
3/4 cup ricotta cheese
1/2 cup sour cream
1 cup milk
1/4 cup canola oil
1 large egg
1/2 cup honey
2 teaspoons grated lemon peels
GOODIES
1 1/4 cups firm fresh blueberries washed and patted dry

1. Preheat the oven to 375°F.

2. Measure and sift the dry ingredients together in a large bowl. Add the goodies and toss to coat.

3. Whisk the wet ingredients in a medium bowl. Do not use a blender or food processor.

4. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 15 to 20 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 745
Calories from Fat: 152

More Recipes from the The Complete Muffin Cookbook Cookbook:
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