Chocolate Ricotta Muffins
These muffins are not only delicious, but they are low carb and low sugar. This page contains a recipe for making chocolate ricotta muffins
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Every Christmas I make a lasagne. Every Christmas I have leftover ricotta and look for recipes to use it up. These muffins are low carb and low sugar. They should be stored in the refrigerator in a covered container. They can be frozen. Defrost overnight in the refrigerator. They can be warmed up a few seconds in the microwave.
I like this recipe because it only used one bowl. There are several other variations that I'm going to try.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 2 cups part skim ricotta
- 5 eggs
- 1/4 cup Splenda (or to taste)
- ½ tsp. vanilla
- ½ tsp orange zest
- 4 Tbsp cocoa powder
- Preheat the oven to 400 degrees F.
- Spray the muffin tin or the liners with cooking spray.
- Mix all the ingredients in a bowl.
- Divide evenly between the 12 cups.
- Bake 25-30 minutes. Cool on wire racks.
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