Gluten-Free English Muffins With Ricotta, Mixed Berries & Maple Syrup
Preparation time is 5minutes
Cook time is 5minutes
Total time is 10minutes
Serve is for 4 people
Difficulty level: 1 out of 4
7 Ingredients
Number of servings
4
- 280grams Woolworths Free From Gluten English muffins
- 1 cup Woolworths smooth ricotta
- 63grams raspberries
- 63grams blueberries
- 63grams strawberries, hulled, thinly sliced
- 1/2teaspoons ground cinnamon
- 2tablespoons maple syrup
Nutrition per serving
1240kJ / 298Cal
1240 Kilojoules or 298 Calories
14% of daily energy intake*
Protein
10.2grams
Fat
9.8grams
Carbs
39.2grams
Sugars
17.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Get your berry fix and start the day on the right foot. Try this delicious gluten-free breakfast of english muffins, ricotta, mixed berries and maple syrup.
Method
Step 1 of 3
Split and toast muffins.
Step 2 of 3
Spread muffin halves with ricotta and top with raspberries, blueberries and
strawberries.
Step 3 of 3
Sprinkle with cinnamon and drizzle with maple syrup. Serve.
Categories
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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