These muffins make a satisfying on-the-go, portable breakfast or delicious after school snack! Packed with nutritious ingredients, this is your stuff-your-face, feel-good and guilt-free dessert that can be devoured anytime of the day! “Mom” has just been introduced to Camelina Oil, a new oil that is high in Omega-3 fatty acids that has been touted as the new flaxseed oil, but is heat stable so can be used while cooking and baking.
Plum Ricotta Muffins
1⁄2 cup rolled oats
1⁄2 tsp ground ginger
1 Tbsp maple syrup
2 cups all purpose flour
1⁄2 cup ground flax seeds
11⁄2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1⁄4 tsp ground cardamom
1⁄2 cup coconut sugar
1⁄2 cup ricotta cheese
1⁄2 cup Veg-licious Camelina Oil
2 large eggs
1 tsp vanilla
1 tsp orange zest
1 cup diced red plums (about 3 small plums)
3 cups whole red plums, sliced into wedges for garnish
Preheat oven to 350ºF (180ºC). Line a standard sized muffin tin with paper liners and set aside.
In a small bowl stir together oats, ginger and maple syrup until well combined. Set aside.
Into a medium sized bowl sift together flour, ground flax, baking powder, baking soda, salt and cardamom.
In a separate large bowl, whisk together coconut sugar, ricotta cheese, Veg-licious Camelina Oil, eggs, vanilla and orange zest.
Add flour mixture and stir with a fork until just combined.
Stir in diced plums and divide batter evenly among muffin cups.
Arrange 2 or 3 slices of plum on top of each muffin and sprinkle generously with oat topping.
Bake muffins until tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, about 35 to 40 minutes. Allow muffins to cool for 10 minutes before removing from tin and placing on a wire rack to cool completely.
While best eaten the same day they are made, muffins can be stored in an airtight container in the refrigerator for up to 3 days.
Makes 12 muffins.
*Recipe and image courtesy of Sea-licious.*