Fluffy Ricotta Chocolate Chip Muffins
I am not the biggest breakfast fan, mostly because I do not have a lot of time in the mornings to actually make and get to enjoy my breakfast. So healthy, easy to make muffin recipes are the easiest way for me to eat breakfast during the mornings. I like to make this healthy Ricotta Chocolate Chip Muffins recipe the night before, that way I can just grab and go the next morning.
These low-fat muffins are delightfully moist and light due to the ricotta cheese. For those of you who haven’t had ricotta cheese before, you are in for a wonderful surprise. Ricotta cheese cannot be thought of as regular cheese, especially when it comes to baking. Think of it more as a tool that delivers fluffy baked goods that are as dense. Ricotta cheese doesn’t taste like a cheese in the traditional sense, it’s creamier and smoother than tart. So please do not let the fact that these healthy muffins have “cheese” in the recipe turn you off from making these. – Kara, The Accidental Chef
Serves 12
Ingredients:
- 2 cups self-rising flour
- 1/2 tsp baking soda
- 1/4 cup I Can’t Believe It’s Not Butter Light, melted
- 3/4 cup brown sugar
- 3 large egg whites
- 8 oz fat-free ricotta cheese
- 1/2 tbsp almond extract
- 1/2 cup of mini semi-sweet chocolate chips
Directions:
Preheat oven to 375 degrees.
In a large mixing bowl, add the flour and baking soda.
In a separate bowl, mix together the butter and sugar.
In a small bowl, whisk the egg whites until they are frothy, then add to butter sugar mixture with the almond extract.
Mix in ricotta cheese the wet mixture. Whisk or beat until smooth.
Then add to the flour mixture and stir everything together.
Then add the chocolate chips into the mixture.
Place into the oven for 16-17 minutes.
Serves 12 | Serving size: 1 muffin| Calories per serving: 167 | Fat 2.4 g | Carbs: 32.6 g | Net Carbs: 31.4 g | Protein: 5.1 g
