Blueberry Almond Ricotta Muffins

Ingredients

• 2 large (100 g) eggs
• 2 oz (60 g) part-skim ricotta
• 1 tbsp (12 g) low carb sweetener
• 1/2 tsp (1 g) cinnamon
• 1 tsp (2 g) lemon zest
• 1 tsp (5 ml) vanilla extract
• 1 3/4 oz (50 g) almond flour
• 1/2 tsp (2 g) baking powder
• 3 1/2 oz (100 g) blueberries

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Method

1. Heat oven to 180°C (350°F); line four 2 1/2-inch (6 cm) muffin cups with parchment cases.
2. Whisk eggs, ricotta, sweetener, cinnamon, zest and vanilla until smooth.
3. Stir in almond flour and baking powder; batter drops thickly.
4. Divide into cases; press in two thirds of blueberries. Bake 20-22 minutes until risen with golden edges.
5. Press remaining blueberries into hot tops. Cool 10 minutes; move to rack.
6. Box three days or freeze a month. Warm from frozen; serve with coffee.