Instructions

1. Preheat oven to 170°C (fan-forced). Line 12 x 80ml (1⁄3 cup) non-stick muffin tins with paper cases. Spray cases with cooking spray.
2. Combine flours  and EQUAL SPOONFUL in a large bowl. Stir in blueberries. Whisk egg, margarine, vanilla, ricotta and milk in a medium bowl. Add to flour mixture. Stir until well combined.
3. Spoon mixture evenly between muffin cases. Bake for 20 minutes or until cooked when tested with a skewer. Cool slightly in tin before transferring to a wire rack to cool completely. Serve

**Note: This recipe is courtesy of Diabetic Living Magazine

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