Ricotta, almond and raspberry muffins
Ingredients/12 muffins
- 125g ricotta cheese
- 125g unsweetened low-fat yoghurt (=1 pot)
- 40g unrefined wholemeal sugar
- 1 columbus egg
- 150g fermenting flour
- 25g almond powder
- 3 drops of bitter almond
- Frozen raspberries (or diced apples, pineapples, …)
Preparation
- Preheat the oven to 180°C.
- Whisk the egg with the sweetener and then add the yoghurt and ricotta.
- Finish with the flour, almond powder and flavouring drops.
- Place the dough in paper cases or muffin tins.
- Press 2-3 frozen raspberries into the centre of each muffin.
- Bake for about 15 minutes.
- Enjoy when cool.
Dietician’s recipe
Emilie Sevrin – Dietetician
