My own twist on muffin recipie

prettyinpink246 · August 2011

So a few weeks ago I made these Ricotta Choc Chip muffins and they were delicious. This week I went to make them again, but I put my own twist on the recipie. I took out the chocolate chips and put fruit in instead. I used fresh blueberries and frozen raspberries(didnt have fresh ones). They are so delicious and soooooo moist. I usually get 18 or 19 muffins out of one batch when the recipie says it makes about a dozen. The best part is, I cut the sugar per serving by adding the fruit and taking out the chocolate chips !!!

so good and they are definitely NOT guilt muffins ...only delicious ones

( The nutrition for the recipie below will be a little different if you add fruit instead of the choc chips) I got the recipie off skinnytaste.com though

great website!

heres the recipie if anyone is interested!

4.7 grams of fat, 4.9 grams of protein, 34.2 grams carbs, 19.2 grams sugar making it only 195.4 CALORIES in TOTAL!!!!

This muffin anywhere else would be at least 400 + calories.

Heres the recipie: ENJOY

Ricotta Cheese Chocolate Chip Muffins

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
Preheat oven to 375

Mix flour and baking soda. Mix and cream butter and sugar. Beat egg whites and add to butter/sugar mixture. Mix in ricotta cheese, then flour mixture and vanilla. Fold in chocolate chips and spoon into lined muffin tins about 3/4 filled.

Bake at 375° for 15-16 minutes and let cool.

Makes 12 muffins

SO SIMPLE and SOOOOOOo DELISH!