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 25^th of December; last Christmas Day!

For those who may not know Helen and I met at Adelaide Wishes Appliances Online a Very Happy 8^th 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

INGREDIENTS:

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
Oil spray

METHOD:

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.

NOTE:
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

If you’re not familiar with Joanna’s blog, please check out What’s On The List and follow her on Twitter, Pinterest, Google+ too!

Joanna is always excited to welcome new food friends.  Please comment on the blog and shares and pins MAKE OUR DAY!