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Chocolate Ricotta Muffins


Gold Post Medal for All Time! 677 Posts
January 7, 2018

baked Chocolate Ricotta MuffinsEvery 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.

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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

Yield: 12

Source: Internet

Link: http://www.bakingoutsidethebox.com/low-carb-ricotta-muffins-recipe/

Ingredients:

  • 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
Chocolate Ricotta Muffins ingredients
 

Steps:

  1. Preheat the oven to 400 degrees F.
  2. Spray the muffin tin or the liners with cooking spray.
  3. lined muffin tins
     
  4. Mix all the ingredients in a bowl.
  5. mixed batter
     
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  6. Divide evenly between the 12 cups.
  7. filled Muffin tins
     
  8. Bake 25-30 minutes. Cool on wire racks.
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