Gluten-free Chocolate Ricotta Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 1/4 cups Bob's Red Mill All-Purpose Baking Flour1/4 cup dry unsweetened cocoa powder1/2 cup sugar1 large egg1/2 cup ricotta cheese (I use part skim)2/3 cup milk (I use skim)2 Tbsp oil1 1/2 tsp baking powder (I round the spoons instead of leveling)1/2 tsp baking soda1/4 or a tad less xanthan gum2 tsps vanilla extract2/3 cup semisweet chocolate chips
Preheat oven to 350. Grease muffin tins or line with paper muffin cups.
Mix all but chips together until blended and smooth. Fold in chips. Pour batter into prepared tins.
Original recipe says to bake for 18-20 minutes. Mine took 25-30. Until tops are firm and toothpick inserted comes out clean (except for melted chips).
Makes about 14 standard sized muffins.
Number of Servings: 14
Recipe submitted by SparkPeople user ELENASAN.
Mix all but chips together until blended and smooth. Fold in chips. Pour batter into prepared tins.
Original recipe says to bake for 18-20 minutes. Mine took 25-30. Until tops are firm and toothpick inserted comes out clean (except for melted chips).
Makes about 14 standard sized muffins.
Number of Servings: 14
Recipe submitted by SparkPeople user ELENASAN.
Nutritional Info Amount Per Serving
- Calories: 161.3
- Total Fat: 6.6 g
- Cholesterol: 18.1 mg
- Sodium: 120.5 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 2.4 g
- Protein: 4.0 g
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