Joanna from What’s On The List, Guest Post for Wellbeing Wednesday
A great Guest Post today from the lovely Joanne who I met late last year at an Appliances Online Birthday Bash, where we made, wait for it – a Breville Juicer Cake together!! We have since been in contact and as Joanne is a fabulous food blogger, it made sense for us to collaborate. She is sharing a yummy and healthy recipe with you today for Wellbeing Wednesday.
Thanks Helen for inviting me to be your guest blogger today!
As way of introduction, my name is Joanne, I am American (New York) both and bred, now a very proud South Aussie who calls Australia home since 1997! My blog is called What’s On The List and it just turned one on the 25th of December; last Christmas Day!
For those who may not know Helen and I met at Adelaide Wishes Appliances Online a Very Happy 8th Birthday, where we were teamed together to create a Breville Juice Fountain Plus Juicer BJE410 Birthday Cake! People familiar with Helen would know she is a “Interior Stylist, a Blogger, a social worker and founder of a national diabetes charity and Mum to three sons.”
Helen shared with me that she has been a diabetic since she was 12 and is permanently connected to an insulin pump.
In 2001 Helen started an online diabetic counselling service and diabetes charity Diabetes Counselling Online; pre social media and pre how people understood how email counselling worked. Seeing I have a sugar related condition unrelated to diabetes, Helen asked me to share my extensive knowledge of cooking and baking with sugarless sugar known as Xylitol.
I have trialled almost every brand on the market and am a loyal user in my daily cooking and baking with Naturally Sweet from Xlear Australia Xylitol; and am a lot happier and healthier for using.
No recipe is really an original and this recipe was inspired by Wild Blueberry and Ricotta Muffins #RecipeReDux via my good friend Cindy from Cindy’s Recipes and Writings.
Here is Joanna’s Blueberry Ricotta Lemon Zest Mini Muffins
1 cup xylitol
½ cup butter, softened
2 eggs, slightly beaten
1 ¾ cups self-rising flour, sifted
2 teaspoons baking powder
1 cup blueberries
1 cup ricotta cheese
1 tablespoon fresh lemon juice
zest from one lemon; adjust for personal taste
½ cup milk
In a stand up mixer, cream together xylitol and butter.
Add eggs, ricotta, lemon juice, lemon zest until well combined.
Fold in blueberries.
Pre-heat oven to 350C.
Oil spray mini muffin pan.
Baked for about 10 minutes, until golden brown and toothpick comes out clean.
Baking time will differ depending on what size muffin tray/pan you use.
HINT AND TIP:
Fresh lime zest can be used as a substitute for lemon zest
Joanna is always excited to welcome new food friends. Please comment on the blog and shares and pins MAKE OUR DAY!