Ricotta Mini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup part skim ricotta cheese1 egg1 tsp vanilla1 Tb milk (I used 1%)1 Tb canola oil (or melted margarine/butter)1/2 cup ground flax1/2 cup ground almond1/2 cup vanilla protein powder1/2 tsp baking sodapinch of salt1/4 cup Splenda granularSugar free jam of your choice (optional)
Heat oven to 350 and spray coat a mini muffin pan. This will make 12 muffins.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 83.5
- Total Fat: 6.0 g
- Cholesterol: 26.3 mg
- Sodium: 23.2 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 1.8 g
- Protein: 5.4 g
Member Reviews
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54ANICKEL
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