Ricotta Muffins

Ricotta Muffins
Yield: 12 muffins Prep 10 mins Bake 375°F 25 mins

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 ounces dried apricots, chopped
  • 1/4 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 teaspoon vanilla extract

Make It

1. Heat oven to 375 degrees F. Coat muffin tins with nonstick cooking spray; set aside.

2. Blend flour, baking powder and salt in a bowl. Stir in apricots, white chocolate chips and walnuts, if using; set aside.

3. In a large bowl, whisk ricotta, canola oil, egg, sugar, vanilla and 2 tablespoons water until blended.

4. Add flour mixture to ricotta mixture and stir until combined. Divide batter evenly among prepped muffin cups.

5. Bake at 375 degrees F for 25 minutes or until toothpick inserted in centers comes out clean.

Nutrition Facts

Amount Per Serving: cal. (kcal): 358, pro. (g): 6, Percent Daily Values are based on a 2,000 calorie diet.