Wholesome Orange Cranberry Ricotta Muffins

• 1/2 cup orange juice
• 3/4 cup dried cranberries
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup rolled oats, large flake
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup ricotta cheese, traditional
• 1/2 cup liquid eggs or 2 large eggs
• 1/2 cup liquid honey
• 1/3 cup canola oil
• 1 tablespoon orange rind, finely grated
• For Orange honey ricotta spread
• 1 cup ricotta cheese, traditional
• 2 tablespoons liquid honey
• 1 tablespoon orange rind, finely grated

1. Heat orange juice in microwave until steaming pour over cranberries. Let stand 10 minutes or until plumped; strain, reserving juice.
2. Line 12-cup muffin pan with paper liners. Stir together whole wheat and all-purpose flour, oats, baking powder, baking soda and salt. Whisk together ricotta, eggs, honey, oil, reserved juice and orange rind.
3. Stir ricotta mixture into dry mixture until almost combined. Stir in cranberries just until evenly distributed and no dry patches remain. Divide mixture among prepared cups. Bake in 375 oven for 18 to 20 minutes until tester inserted comes out clean. Serve warm or store in an airtight container for up to 2 days.
4. Spread: blend three ingredients and serve with muffins.

orange juice, dried cranberries, whole wheat flour, flour, rolled oats, baking powder, baking soda, salt, ricotta cheese, liquid eggs, liquid honey, canola oil, orange rind, ricotta cheese, liquid honey, orange rind

Taken from www.food.com/recipe/wholesome-orange-cranberry-ricotta-muffins-445598 (may not work)