A little bit fancy 😉 not really hehe. These Low Carb Blackberry and Lemon Ricotta Muffins are super low in carbs, at 3.4g per muffin. Perfect when heated in the microwave 30-40 seconds, then brought back to your desk with your coffee.
200g of frozen blackberries microwaved for 45 seconds (keep some to decorate, optional)
Teasp of sweetener (optional)
1 teasp cinnamon.
2 teasp Vanilla extract.
How to make the Lemon Ricotta
1Mix together: 200g ricotta, 1 teaspoon choice of sweetener of choice, vanilla essence, lemon zest, Squeeze half a lemon (juice) cinnamon, and 50ml milk The added milk helps the ricotta mix into a smooth consistency that you can swirl and mix through the muffin mix