Breakfast
Ricotta Cheese Chocolate Chip Muffins
These muffins bake up moist and tender with a creamy richness from ricotta cheese and a sweet chocolate note in every bite. The soft crumb and scattered mini chips deliver a light yet satisfying treat.
- Total
- 30 min
- Prep
- 12 min
- Cook
- 18 min
- Serves
- 12
Nutrition per Serving
- Calories
- 196
- Protein
- 5g
- Carbs
- 34g
- Fat
- 5g
- Sugar
- 19g
- Sodium
- 324mg
Ingredients
- 2 cup self rising cake flour (Presto)
- 1/2 tsp baking soda
- 3 tbsp 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.