1 and 3/4 cups of wheat flour
2 tablespoons of active dry yeast
2/3 cup of instant oatmeal
250 grams of ricotta cheese
2 tablespoons of dietetic baking aid for oven and microwave
1/4 cup of light margarine
1 egg white
1/2 cup (American) of orange juice
2 tablespoons of skim milk
2 tablespoons of chopped almonds
1 tablespoon of white raisins without seeds
1 tablespoon of dark raisins without seeds
Vanilla extract to taste
1 and 3/4 cups of wheat flour
2 tablespoons of active dry yeast
2/3 cup of instant oatmeal
250 grams of ricotta cheese
2 tablespoons of dietetic baking aid for oven and microwave
1/4 cup of light margarine
1 egg white
1/2 cup (American) of orange juice
2 tablespoons of skim milk
2 tablespoons of chopped almonds
1 tablespoon of white raisins without seeds
1 tablespoon of dark raisins without seeds
Vanilla extract to taste
Blend the flour, yeast, and oatmeal in a blender until smooth
In a bowl, mix together the ricotta cheese passed through a sieve, the dietetic baking aid, and the light margarine
Add the lightly beaten egg white, vanilla extract, orange juice, and skim milk
Mix well
Fold in the almonds and raisins
Work the dough with your hands on a floured surface
Let it rest for 10 minutes covered with a cloth
Place the dough in an English muffin tin greased and let it bake in a medium oven
Remove from heat and let cool
Serve decorated with almond flakes.
