Ricotta muffins

Makes 16 muffins

Printer-Friendly Recipe

Ingredients

2 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
4 oz. dried apricots, chopped
3/4 cup white chocolate chips
1/2 cup chopped walnuts (optional)
1 cup low-fat ricotta
1/2 cup canola oil
1 egg
1 cup sugar
1 tsp vanilla extract
2 Tbsp water

Directions

Heat oven to 375°. Coat muffin tins with nonstick cooking spray, set aside.

Blend flour, baking powder and salt in a bowl. Stir in apricots, white chocolate chips and walnuts (if using) and set aside. In a large bowl, whisk ricotta, oil, egg, sugar, vanilla and water until blended. Add flour mixture to ricotta mixture and stir until combined.

Divide batter evenly into muffin tins. Bake for 25 minutes or until toothpick inserted in center comes out clean.

Nutritional information (per serving):

283 calories, 13 g fat, 2.4 mg cholesterol, 35 g carbohydrate, 1 g fiber, 5 g protein, 60 g sodium

Using ricotta cheese

You might be most familiar with ricotta as an ingredient in lasagna or other baked pastas, but it's a versatile ingredient in many recipes.

Ricotta cheese is low in fat and an excellent source of calcium. Its soft, grainy texture adds moisture and flavor to baked goods like these muffins.

Untitled Document

Home | Wellmark.com | E-mail Us