Chocolate Ricotta Muffins

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.
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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:

Steps:

  1. Preheat the oven to 400 degrees F.
  2. Spray the muffin tin or the liners with cooking spray.
  3. Mix all the ingredients in a bowl.
  4. Divide evenly between the 12 cups.
  5. Bake 25-30 minutes. Cool on wire racks.
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January 9, 20180 found this helpful

I wonder if there's a way to make this a savory muffin, such as a breakfast muffin?

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January 10, 20180 found this helpful

I bet you could, maybe look for a quick bread recipe to adapt. You could add sausage or bacon, or any sorts of vegetables you might add in an omlette

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January 9, 20180 found this helpful

You can google ricotta muffins. The chocolate one is a sweet muffin. Last time I made a ricotta muffin I used pumpkin. I look for recipes that use ingredients I already have.

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January 13, 20180 found this helpful

i bet these are so moist. must try!

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February 4, 20180 found this helpful

Added almond and coffee flours, tart cherry juice, baking soda, sugar-free chocolate chips, and topped them with cinnamon dusted pecans.

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