Ricotta Mini Muffins


4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Ricotta Mini Muffins calories by ingredient


Introduction

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! 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!
Number of Servings: 12

Ingredients

    1/2 cup part skim ricotta cheese
    1 egg
    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)

Directions

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.

Member Ratings For This Recipe


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    Incredible!
    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