Ricotta Muffins
- Number of Servings: 12
Ingredients
2 cups ricotta cheese 4 large eggs2 tsp. vanilla extract2-3 tsp Splenda (to taste)
Preheat oven to 400 F.
Use paper cupcake liners, place in muffin pan, and spray liners with Pam.
Mix all ingredients until smooth. Pour evenly into muffin cups.
Bake 20-30 minutes, or until toothpick comes out clean.
Serves 12.
You can also add fresh blackberries or fresh blueberries prior to baking. You can freeze these and heat as needed.
I used full fat ricotta cheese because it is what I had. Next time I'll try low fat or fat free ricotta.
Number of Servings: 12
Recipe submitted by SparkPeople user IMSHERRY7.
Use paper cupcake liners, place in muffin pan, and spray liners with Pam.
Mix all ingredients until smooth. Pour evenly into muffin cups.
Bake 20-30 minutes, or until toothpick comes out clean.
Serves 12.
You can also add fresh blackberries or fresh blueberries prior to baking. You can freeze these and heat as needed.
I used full fat ricotta cheese because it is what I had. Next time I'll try low fat or fat free ricotta.
Number of Servings: 12
Recipe submitted by SparkPeople user IMSHERRY7.
Nutritional Info Amount Per Serving
- Calories: 98.2
- Total Fat: 7.0 g
- Cholesterol: 91.8 mg
- Sodium: 55.5 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.0 g
- Protein: 6.7 g
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