Wholesome Orange Cranberry Ricotta Muffins

Recipe by TreStelle Ricotta cheese

• Ready In: 30 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1⁄2 cup  orange juice
• 3⁄4 cup dried cranberries
• 1  cup whole wheat flour
• 1  cup all-purpose flour
• 1⁄2 cup rolled oats, large flake
• 1  tablespoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup ricotta cheese, traditional
• 1⁄2 cup  liquid eggs or 2  large eggs
• 1⁄2 cup liquid honey
• 1⁄3 cup canola oil
• 1  tablespoon  orange rind, finely grated

• For Orange honey ricotta spread

• 1  cup ricotta cheese, traditional
• 2  tablespoons liquid honey
• 1  tablespoon  orange rind, finely grated

Directions

1. Heat orange juice in microwave until steaming pour over cranberries. Let stand 10 minutes or until plumped; strain, reserving juice.
2. Line 12-cup muffin pan with paper liners. Stir together whole wheat and all-purpose flour, oats, baking powder, baking soda and salt. Whisk together ricotta, eggs, honey, oil, reserved juice and orange rind.
3. Stir ricotta mixture into dry mixture until almost combined. Stir in cranberries just until evenly distributed and no dry patches remain. Divide mixture among prepared cups. Bake in 375 oven for 18 to 20 minutes until tester inserted comes out clean. Serve warm or store in an airtight container for up to 2 days.
4. Spread: blend three ingredients and serve with muffins.