Required fields are marked *. I was just told about this website. yum, these look great. The Everyday Ketogenic Kitchen: Carolyn Ketchum’s New Cookbook! I used 1 cup white cake flour and 1 cup whole wheat pastry flour with 1 tsp extra baking powder. So yummy! It is simply another variety of wheat than the one that produces a darker bread. I am keeping to one. omg I just cracked three whole eggs and beat them instead of just the whites..im totally distracted by my two-yr old lol what should I do?? Southern In-Law covers everything in our lives - from our passion for healthy living to our journey of life, love, our wedding, allergy friendly recipes, book reviews, home decor, travel, a sprinkle of fashion and beauty and so much more - join us for the ride! 3/4 cup chocolate chips. Ricotta Chocolate Chip Muffins Divide evenly into prepared muffin cups. Made these yesterday and they're fabulous! I may have actually been too heavy on the baking soda. Most ricotta cheese will have a texture that is similar to thick yogurt. Line a 12-cup muffin tin with paper liners. Today in Shoddy Science: Do Eggs Cause Diabetes? Get Screened for Celiac Disease. How strange- I made these for the second time because the first time was awesome. I forgot to up the baking soda since I used the regular cake flour so they are a little dense but it didn't effect the taste at all! Yesterday I decided to make a double batch & take some to a friend. I think I might make these next weekend- do you know if they freeze well? Should Metformin Be Used to Treat Prediabetes? The fridge is perfect, you can freeze them too. What do you recommend? . 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These are amazing! I adapted this recipe a little and made these muffins – they were delicious! I didn't have any self rising cake flour (or any cake flour for that matter). Ricotta cheese doesn’t taste like a cheese in the traditional sense, it’s more creamy and smooth than tart. I used the amount of regular AP flour as specified, 3/4 tsp of baking SODA and a pinch of salt. Fluffy Ricotta Chocolate Chip Muffins. I made these last night with low-fat ricotta cheese and they came out very well! My husband loved them also and he is not gluten free. Thanks!! Place your muffins in on top of the paper towel in a single layer, then place an additional paper towel on top. So, I misread Gina's comment on using AP flour – this is what I did and it tasted awesome! 3/4 cup sugar I made these yesterday and don't think they turned out quite like they were suppose to. I'd like to fix it for next time! 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Try and find one that doesn't use any added sugar, however if yours does have sugar, just reduce the sugar in the recipe! These look awesome! I also used 1 tsp of baking soda and 1 tsp of salt. They turned out even better! Hope this helps. I'm making these tonight! When I entered the recipe in WW’s Recipe Builder, it said each muffin is worth 6 Smart Points. DMF is devoted to informing, educating, and generating community around living a healthy life with diabetes. However, I’m working with a stove that is at it’s end of life so I used the convection because that’s all that works anymore! You can also add in a tablespoon of lemon or orange zest for another alternative to vanilla. But what I ate of one was soooooo good! (I love your site!). You don't have to worry about extra starches or buying 300 different flours because it's all conveniently mixed for you! In a medium bowl, whisk together flour, baking powder, baking soda and salt. I just tried these muffins with fat free ricotta and they are delicious! Perfect simple, easy recipe for an on-the-go breakfast. Can a stand mixer be used instead of the hand mixer? Also, like some others , I got 15 rather than 12 muffins. Until then I didn’t want to keep you waiting! Bake for 17-19 minutes, or until muffins are set and the tops spring back when lightly pressed. I froze half of them for a later date. They taste like a cross between a cookie and a cupcake! Mine took a total of 17 minutes to bake. Thanks Gina! Go on Skinnytaste community group for answers to all your questions. Im going to try freezing a few. They look great! ASweetLife™ is a trademark of the Diabetes Media Foundation, All Rights Reserved. I just don't know why they came out dry, and I want to make sure this doesn't happen again next time I make them… Any suggestions would be welcome. (nice treat). What could have gone wrong? of baking soda? So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why. Line a 12-cup muffin tin with paper liners. Thanks for the recipe! Delicious! My. Pretty sure I need to make these this weekend!!! Soft and tender Ricotta Chocolate Chip muffins with the perfect crisp top. Craig any light butter would be fine, that is what I happened to have. Will definitely make these again! I made these muffins, left for a few hours and my 3 year old, the babysitter and my mother had devoured them and they were asking when I was going to make them again!! Thank you for your awesome recipes my family really enjoys them . Bake at 375° for 15-18 minutes and let cool. I try to use as much wheat flour as possible in my recipes I find that it gives it a much heartier texture. Thank you so much, Emma! They are still good the next day and actually keep well for a day or two when stored in an airtight container after baking. I made these muffins this morning and I am so sorry that I didn’t read these comments first. Thanks for replying, Gina. I like to make this healthy recipe the night before, that way I can just grab and go the next morning. I'd love to know your thoughts. If your ricotta happens to be unusually dry, stir in 2-3 tablespoonfuls of milk to loosen it up, as that will make the batter come together more easily. I was just talking to my Mom about how I need a recipe that uses ricotta because I have a huge containor of it sitting in my fridge! Mix and cream butter and sugar with a hand mixer in a large bowl. 1 tsp baking powder First recipe I made was the Ricotta Muffins with white wheat flour. Vanilla really highlights the soft dairy flavor of the cheese, making the muffins feel rich even though they are relatively plain apart from the chocolate chips. All Rights Reserved. I also reduced the sugar to 1/2 cup (because that's how I roll). I blogged them today. Okay, update–they are SO good… it was all I could do to not eat a second one I'm taking the rest to work to foist off on my coworkers so I don't eat them all! I'm thinking about making these using plain Greek yogurt instead of ricotta. There is nothing better than reading your comments on our posts!