Agave Oatmeal Ricotta Muffins Recipes

Steps:

• Preheat oven to 400°. In a microwave-safe bowl, combine golden raisins, orange juice, butter and rosemary; microwave, covered, on high 1 minute. In a large bowl, whisk flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, ricotta and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in raisin mixture. Gently stir in pears (batter will be thick). Divide batter among 12 greased muffin cups. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Combine agave, orange juice, butter, eggs and vanilla mix well. Combine flour, sugar, baking powder, baking soda and salt in mixing bowl. Stir liquid mixture into dry ingredients until well blended. Pour into greased and floured muffin cups and fill 2/3 full. Bake at 375°F for 15 to 20 minutes or until golden.

Steps:

• Combine oats, flours, baking powder, salt, cinnamon and soda mix well. Beat eggs, agave, milk and oil together mix well. Pour agave mixture over dry ingredients mix only until moistened. Spoon into oiled muffin tins. Bake at 375°F for 20 to 30 minutes or until wooden pick inserted near center comes out clean.

Steps:

• Beat egg; mix with ricotta cheese, honey and softened butter. Mix in 1 cup oats, orange peel and baking soda. Slowly add flour. Grease and flour muffin tin. Sprinkle remaining oats on each muffin.
• Bake at 375°F about 25 minutes or until wooden pick inserted near center comes out clean. Remove from pan; cool slightly on wire racks. Serve warm.

Steps:

• Beat egg mix with ricotta cheese, agave and softened butter. Mix in 1 cup oats, orange peel and baking soda. Slowly add flour. Grease and flour giant muffin tin. Sprinkle remaining oats on each muffin. Bake at 375°F about 25 minutes or until wooden pick inserted near center comes out clean. Remove from pan cool slightly on wire racks. Serve warm.