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.

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.
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4.64 from 11 votes
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Ricotta Cheese Chocolate Chip Muffins

8
Freestyle Points
195.5
Calories
Total Time: 30 mins
Yield: 12 servings
COURSE: Breakfast, Brunch, Snack
CUISINE: American
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
  • 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.

Nutrition

Serving: 1muffin, Calories: 195.5kcal, Carbohydrates: 34g, Protein: 5g, Fat: 4.5g, Sodium: 324mg, Sugar: 19g
Freestyle Points: 8
Points: +8
Keywords: Under 30 Minutes, Vegetarian Meals