Monday, July 2, 2012

Strawberry Poppyseed Muffins

makes 1 dozen
1/2 c stevia or agave
3/4 c all-purpose flour
3/4 c whole wheat pastry flour
1 t salt
1 t baking soda
1/2 c applesauce
1/2 c low fat ricotta
1 t vanilla
2 eggs, beaten
1 1/2 c chopped fresh strawberries, excess juice drained
1 T poppy seeds
Preheat oven to 350F. Grease a muffin tin, and set aside.

In a large bowl, mix together sugar, flours, salt and baking soda. In a small bowl, mix together butter (allow to cool), ricotta, vanilla and eggs. Stir into flour bowl, mixing well. Gently fold in strawberries and poppy seeds, until just mixed.
Divide batter evenly among muffin tin, and transfer to the oven. Bake 25-30 minutes, until deep golden brown and a toothpick inserted comes out clean.

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