Brunch

Blueberry Muffins/Pancakes is for Breakfast.

Blueberry Muffins/Pancakes takes 20 minutes to prepare.

Blueberry Muffins/Pancakes takes 25 minutes to cook.

Blueberry Muffins/Pancakes makes 12 servings.

The ingredients for Blueberry Muffins/Pancakes are:

scant 1 cup whole wheat pastry flour
scant 1/2 cup spelt flour
1 cup fresh blueberries
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1/2 cup light ricotta cheese
1/2 cup pure orange juice or fruit puree
1 tbsp. honey
1 egg
1 egg white
1 tsp. vanilla extract
1/2 tsp. almond extract

Here is how you make Blueberry Muffins/Pancakes:

Preheat the oven to 400 degrees F.Combine the dry ingredients in a bowl and set aside.In a separate bowl, beat the eggs together, and then mix in the orange juice, ricotta, honey, and extracts.Add the wet ingredients to the dry ingredients and gently fold them in. The batter will be lumpy, but do not over mix. Gently stir in the blueberries. Divide the mixture among 12 muffin cups and bake for 22-25 minutes or until the tops of the muffins spring back when touched gently.You can also make 24 mini muffins with this recipe, just reduce the cooking time to 15 minutes.Number of Servings: 12Recipe submitted by SparkPeople user BANANAFISH711.

The nutritional information for Blueberry Muffins/Pancakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 89.8

• Total Fat: 1.6 g
• Cholesterol: 20.9 mg
• Sodium: 23.4 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 2.3 g
• Protein: 3.9 g

The dietary needs meet for Blueberry Muffins/Pancakes is Low Fat