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Cinnamon Ginger Orange Zest Coffee Ricotta Cranberry
Custom Muffin / Quick Bread Recipe

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SMALL BATCH ::a little sweet :: moderate egg :: low fat

Mix Wet Ingredients: Whisk 1 egg with 24g granulated sugar (2 tablespoons) and 24g brown sugar (2 tablespoons). Whisk in 28g (2 tablespoons) vegetable oil. Whisk in 1/2 cup juice (any flavor).

Add Flavorings: Stir in 1 teaspoon ground cinnamon. Stir in 1/2 teaspoon ground ginger. Stir in grated zest of 1 orange. Stir in instant coffee powder to taste (around 1 teaspoon). Stir in 1/2 cup ricotta cheese. Stir well until smooth.

Add Dry Ingredients: Combine dry ingredients: 135g (about 1 cup) all purpose flour, 40g oatmeal, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt. Stir the dry ingredients into the wet ingredients briefly until just incorporated.

Add Stir-Ins: Fold in 1/2 cup fresh or 1/4 cup dried cranberries. (NOTE: adjust stir-in amounts to taste.)

Bake: Spoon into prepared muffin cups or loaf pan(s). Sprinkle with some chopped nuts. Bake at 375 until a toothpick comes away dry or with a few moist crumbs when inserted in the center (typically 15-25 minutes for muffins, longer for loaves).

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