Gluten-free Chocolate Ricotta Muffins
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of Gluten-free Chocolate Ricotta Muffins calories by ingredient
Introduction
The basic recipe came from the Gluten-Free Baking Classics cookbook. I cut some of the sodium and used all-purpose GF baking flour instead of their rice flour mix. These muffins come out very chocolatey and yummy. The basic recipe came from the Gluten-Free Baking Classics cookbook. I cut some of the sodium and used all-purpose GF baking flour instead of their rice flour mix. These muffins come out very chocolatey and yummy.Number of Servings: 14
Ingredients
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1 1/4 cups Bob's Red Mill All-Purpose Baking Flour
1/4 cup dry unsweetened cocoa powder
1/2 cup sugar
1 large egg
1/2 cup ricotta cheese (I use part skim)
2/3 cup milk (I use skim)
2 Tbsp oil
1 1/2 tsp baking powder (I round the spoons instead of leveling)
1/2 tsp baking soda
1/4 or a tad less xanthan gum
2 tsps vanilla extract
2/3 cup semisweet chocolate chips
Directions
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.