Ricotta Mini MuffinsSubmitted by: JOEKNEE
IntroductionThese are gluten and sugar free, along with low carb. So they must taste like last years shoe leather, right? Wrong!! They are tasty and moist. Put the sugar free jam in the middle of them, you won't regret it! These are gluten and sugar free, along with low carb. So they must taste like last years shoe leather, right? Wrong!! They are tasty and moist. Put the sugar free jam in the middle of them, you won't regret it!
1/2 cup part skim ricotta cheese
1 tsp vanilla
1 Tb milk (I used 1%)
1 Tb canola oil (or melted margarine/butter)
1/2 cup ground flax
1/2 cup ground almond
1/2 cup vanilla protein powder
1/2 tsp baking soda
pinch of salt
1/4 cup Splenda granular
Sugar free jam of your choice (optional)
Mix wet ingredients and then mix dry. If using the jam, fill 1/2 way up with the batter and then put a small dab of SF jam before filling the rest of the way.
Bake for 13-15 minutes. Watch closely if you have them in a countertop oven.
Let cool for 3-5 minutes before removing from muffin tin.
Number of Servings: 12
Recipe submitted by SparkPeople user JOEKNEE.
Rate This Recipe
Member Ratings For This Recipe
Maybe it's because I haven't had a baked goodie in over a year, but these are GREAT! The 2nd time I made them I used 2 Tablespoons of Unsweetened Almond Breeze Vanilla milk for the milk and added 2 tablespoons of Torani Sugar Free Vanilla flavored syrup. Filled with a sugar free blueberry preserve - 10/21/10