This one is one of my absolute favorites. The ricotta creates a nice crust on top. This muffin is a cross between a muffin and a scone. Can be served with morning coffee or afternoon high tea!

Ingredients: Makes 12 muffins
1/2 cup whole wheat pastry flour
1 cup all purpose flour
1/2 cup rolled oats
1/2 cup dried sweetened cranberries
1 cup part skim ricotta cheese
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 stick butter at room temperature
1/3 cup canola oil
3/4 cup sugar
1/2 tsp vanilla extract

Preheat the oven to 350 degree F. Sieve together the flour, salt, baking powder and baking soda. Beat the sugar, butter and oil. Add the egg and beat well for about 3 minutes. Add the ricotta cheese and vanilla extract and beat for another 3 minutes. Add the flour slowly and mix well. In a small bowl combine the cranberries and about 1 tsp all purpose flour. Toss the cranberries with the flour to coat. This prevents the cranberries from sinking to the bottom when baking. Add the cranberries and oats and stir to mix. Using an ice cream scoop, drop the mixture into a muffin pan lined with paper cups. Bake for about 25 minutes.

Tags: Cranberry, muffin, Oats, Ricotta, scones

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