Blueberry Ricotta Muffins, Collagen Style

My adaptation of the original recipe by Ciao Florentina. A Sunday morning ritual in my home. Best paired with a coffee, served warm or cold. These muffins tick every box as someone who's a big fan of blueberries, ricotta, and cheesecake. I find them sweet enough without the sweet topping, but you do you! Easy to make, great for company, and freeze perfectly if there happen to be any left over!

This one is featured in my new Collagen cookbook: The Fountian of Youth Lifestyle Collagen Cookbook by Jacqueline Hutton. A collection of my favourite recipes.

NB: 1 x serve Collagen = 1g or ½ tsp Fountain of Youth Lifestyle™ Tripeptide Collagen

Breakfast to Brunch

Makes 12 large muffins.

Ingredients:

Dry Ingredients

• 1½ cups plain flour
• ¾ cup sugar
• ½ tsp sea salt
• 2 tsp baking powder
• 3 tsp Fountain of Youth Lifestyle™ Tripeptide Collagen

Wet Ingredients

• ⅓ cup virgin olive oil
• 200ml coconut cream
• 2 tbs vanilla extract (seeded)
• 1 egg (beaten)
• 300g ricotta cheese
• 1 cup blueberries

Sweet Topping (if desired)

• 1 tsp cold butter
• 1 tbs flour
• 2 tbs sugar

Method:

1. Preheat oven to 190°C.
2. Mix dry and wet ingredients in separate bowls, then combine in a large bowl.
3. Fold in the blueberries and spoon evenly into the muffin cups.
4. If you're adding sweet topping, mix those ingredients with your finger until it resembles soil, then sprinkle over each muffin.
5. Bake for 20-25 minutes, depending on your oven. They should be moist in the middle.
6. Cool on a wire rack.

*Try swapping out the blueberries for one banana, or fresh/frozen strawberries.

*Planning for company? You can always reduce the bake time and make 24 minis.

Jacqui x

Cooking with collagen: how it goes into a muffin

The 3 tsp of Fountain of Youth Lifestyle™ Tripeptide Collagen goes in with the dry ingredients, alongside the flour, sugar, salt and baking powder. Mixing it through the dry bowl first is what spreads it evenly, so by the time the wet ingredients join and the batter is spooned out, all twelve muffins carry their share: half a serve each. It is colourless, odourless and tasteless in food, so the blueberries and ricotta taste exactly as they should. That is the whole idea behind the cookbook: collagen stirred into the food you already make, rather than one more thing to remember. Read the science behind the tripeptides.

More collagen breakfasts

If these are the Sunday bake, the rest of the week is covered by the same chapter: Basic Pancakes for a slow weekend, a big jar of Granola Clusters made in one batch, and Granola Cookies for the lunchbox. All from the same cookbook, and all take their collagen the same way.