Blueberry Lemon Ricotta Cupcakes

 Ingredients:

Muffin Batter

1 cup + 1 Tablespoon flour
1/2 cup white whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon of salt
1 large egg
2 large egg whites
1/2 cup part-skim ricotta
1/2 cup sugar
1/3 cup canola oil
1 1/2 tsp lemon zest
1/4 cup lemon juice
1/2 teaspoon valilla extract
about 2/3 cup of fresh blueberries plus more for topping.

Glaze:

3/4 cup of confection sugar

1 1/2 tsp lemon juice

1/8 tsp salt

1-2 teaspoons of water as needed for correct consistency of the glaze

Directions:

Pre-heat oven to 350 degrees

Whisk 1 cup flour, whole wheat flour, baking powder, baking soda, salt in a large bowl. Whisk egg, egg whites, ricotta, sugar, oil, lemon zest, lemon juice, and vanilla in a medium bowl.

Add the egg mixture to the flour mixture till just combined. Toss berries with 1 tablespoon of flour in a small bowl. Gently fold the berries into the batter. Place about a 1/4 cup of batter into paper lined muffin tin. Bake until a toothpick comes out clean (16-18 minutes). 

Cool in the pan for 5 minutes and then remove muffins to a rack and allow to continue to cool for another 20 minutes.

Prepare the glaze by whisking sugar, juice and salt in a small bowl. Whisk in the water as needed till you have a smooth dn very thick glaze. 

Top each cupcake with about a teaspoon of glaze and garnish with blueberries and lemon twists...if desired.

Mom"s Oatmeal Buttermilk Muffins

Mom would make these and many types of coffee cakes to provide a sweet treat for breakfast. Mom would serve these with a butter and some real good crab-apple jelly. It is difficult to eat these and not be transformed back to childhood.

Ingredients:
1 cup of quick cooking oat meal (not the instant)

1 cup of buttermilk

1 egg

1/2 cup of brown sugar

1/2 cup of melted shortening

1 cup of sifted flour 

1 tsp of baking powder

1/2 tsp of salt

1/2 tsp of baking soda

Directions:
Soak oatmeal in the buttermilk at least 1 hour. It can be longer.

Add eggs and beat well.  Add sugar and mix.  Add cooled shortening.  Combine flour, soda, baking powder and salt and fold into the oatmeal mixture with as few strokes as possible to mix well.  Fill paper lined muffin pan and bake at 400 degrees for 15-20 minutes.

Cooks Note: I measured the flour before sifting because you primarily sift to remove lumps. I also did not wait too long for the shortening to cool but I did add slowly so as not to shock or cook the egg.

Makes 1 dozen.