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Moist chocolate chip muffins loaded with chocolate morsels in every bite. What a perfect way to start you morning if chocolate is your weakness. Also great as an afternoon snack.
Ricotta Cheese Chocolate Chip Muffins
These originally started with whole wheat flour, but after a few attempts at these I got the best results using self-rising cake flour. The taste and texture was exactly what I expect from a muffin. Next time I may try to do a blend of white whole wheat flour and cake flour to see how they come out. Until then I didn’t want to keep you waiting!
If you are watching your sugar intake, I’m sure these would work great with a Splenda blend.
More Muffins Recipes you might enjoy:
- Banana Bread Muffin in a Mug
- Pumpkin Cheesecake Muffins
- Maple Pecan Banana Muffins
- Blueberry Oatmeal Muffins
- Irish Soda Bread Muffins
Ricotta Cheese Chocolate Chip Muffins
Moist chocolate chip muffins loaded with chocolate morsels in every bite. What a perfect way to start you morning if chocolate is your weakness. Also great as an afternoon snack.
Yield: servings
Serving Size: 1 muffin
Ingredients
- 2 cups self rising cake flour, Presto
- 1/2 tsp baking soda
- 3 tablespoons unsalted butter or 1/4 cup I Can't Believe It's Not Butter Light
- 3/4 cup sugar
- 3 large egg whites
- 8 oz fat free ricotta cheese
- 1/2 tbsp vanilla
- 9 tbsp mini semi-sweet chocolate chip morsels
Instructions
- Preheat oven to 375°F. Line a muffin tin with 12 to 18 liners.
- Mix flour and baking soda in a medium bowl.
- Mix and cream butter and sugar with a hand mixer in a large bowl.
- Beat egg whites in a small bowl and add to butter/sugar mixture.
- Mix in ricotta cheese, then flour mixture and vanilla and mix well. Fold in chocolate chips and spoon into lined muffin tins about 3/4 filled.
- Bake at 375° for 15-18 minutes and let cool.
Last Step:
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Serving: 1 muffin, Calories: 195.5 kcal, Carbohydrates: 34 g, Protein: 5 g, Fat: 4.5 g, Sodium: 324 mg, Sugar: 19 g
