Janine's Recipes

Adapted from cottercrunch.com

• 80 grams ATK Gluten Free Whole Grain Flour
• 80 grams ATK Gluten Free AP Flour
• 40 grams oat bran
• 14 g ground flaxseed
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon xanthan gum
• 2 large eggs
• 1/3 cup milk
• 1/4 cup (64 g) nut butter
• 1 tablespoon olive oil
• 110 grams (1/2 cup) granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup (165 g) organic ricotta cheese

Instructions

1. Preheat your oven to 350-F. Line a muffin pan with parchment paper liners.
2. Add all ingredients to a large bowl and mix well.
3. Fill muffin cups 3/4 of the way full.
4. Bake for 20-22 minutes, until the tops of muffins begin to turn golden brown and a toothpick inserted into the center comes out clean.
   Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
5. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.