Mason Jar Blueberry Muffins

Slightly adapted from Peggy Knickerbocker
Makes 10-12 muffins

1 green apple, peeled and sliced
1 large banana, sliced
2/3 cup muesli, dry whole grain (Bob’s Red Mill Country Style Muesli)
1/2 cup skim ricotta cheese
2 eggs
1 teaspoon vanilla
2 tablespoons roasted sesame seeds
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 cup fresh blueberries
1/4 cup raw sugar crystals (such as Sugar In the Raw)

Place all the ingredients, except the blueberries in a food processor and blend well.
Spoon the mixture into a 1 quart Mason jar, folding in the blueberries as you fill the jar.
Seal and refrigerate overnight.

Prior to baking preheat the oven to 425 degrees. Lightly grease a 12 muffin baking pan and spoon in the batter, filling each muffin about 2/3 full. Sprinkle the tops of the muffins with the sugar.

Bake in the center rack of the oven for about 20 minutes. *Note: You may of course bake the muffins immediately after making the batter.