Cranberry oat ricotta muffins
Cupcakes and muffins
These are the best kind of breakfast muffin - sweet but not TOO sweet, light and fluffy, dotted with tart and jammy cranberry pockets, slightly chewy from a handful of toothsome oats, with a subtle creaminess and a tang from the ricotta that is just… right. For breakfast, for an afternoon snack. Smeared with butter, or extra ricotta, or a smudge of jam. They’re special, these ones.
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