I started school today and Abby starts preschool next week. One of the things I have been up to in order to be ready for the days I work, is I have been baking and freezing for those mornings in a rush.
When I saw this recipe I knew it would be a hit and these little guys freeze well too!
Mini Ricotta Chocolate Chip Muffins
adapted from Gina's Skinny Recipes
2 cups cake flour
1/2 tsp baking soda
1/4 cup I Can't Believe It's Not Butter
3/4 cup sugar
3 large egg whites
8 oz fat free or low fat ricotta cheese
1/2 tbsp vanilla
1/2 cup semi-sweet chocolate chips (or more)
Preheat oven to 375 and grease muffin pans with non-stick spray.
Mix flour and baking soda and set aside.
Mix butter and sugar. Beat eggs and add it to this mixture. Add the ricotta and mix well.
Add flour mixture and vanilla and mix until combined.
Gently add chocolate chips and then pour into prepared muffin tins.
Bake for about 10 minutes (if making mini muffins) and 15 if making regular size muffins.
Makes 12 muffins or 36 mini muffins.
These muffins are light, fluffy and delicious!
I am linking up with...