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.

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.

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.

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.

Ingredients:

  • 2 cups self rising cake flour (Presto)
  • 1/2 tsp baking soda
  • 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

Directions:

  1. Preheat oven to 375°.
  2. Mix flour and baking soda.
  3. Mix and cream butter and sugar.
  4. Beat egg whites and add to butter/sugar mixture.
  5. Mix in ricotta cheese, then flour mixture and vanilla. Fold in chocolate chips and spoon into lined muffin tins about 3/4 filled.
  6. Bake at 375° for 15-16 minutes and let cool.

Nutrition Information

Yield: 12 servings, Serving Size: 1 muffin

  • Amount Per Serving:
  • Smart Points: 5
  • Points +: 5
  • Calories: 195.5
  • Total Fat: 4.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 324mg
  • Carbohydrates: 34g
  • Fiber: 0g
  • Sugar: 19g
  • Protein: 5g