Bakery favorites….low sugar? Yes. Low flavor? Absolutely not!

Blu-RicotMuf03lg wm

BLUEBERRY-RICOTTA MUFFINS

Need a nutritious goodie to munch on? This is one fabulous sugar free muffin! Loaded with those gorgeous berries and fluffy-light, they are perfect with some melted butter and a cup of coffee.

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1/4 cup butter, softened
1/2 cup Whey Low Granular
1 whole egg
1 egg white
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup ricotta cheese
3/4 cup flour
1/2 cup almond flour/meal
1/4 teaspoon salt
1 teaspoon baking powder
2 cups fresh or frozen blueberries
Whey low granular OR Splenda granular to sprinkle

Preheat oven to 350 degrees. Grease 12 regular muffin cups and set aside.

In a large bowl cream the butter and sugar sub. Beat in whole egg, egg white, vanilla extract, almond extract, and ricotta cheese. In a small bowl mix the flour, almond flour, salt, and baking powder. Stir into the ricotta mixture just until moistened. Fold in 1 1/4 cup berries.

Fill muffin cups with batter. Press the remaining berries on the top of the batter and sprinkle with Splenda. Bake for 18-20 minutes or until golden on the edges and a tester comes out with moist crumbs. Makes 12 regular-sized muffins.

Per muffin: 151 Cal; 5 g Protein; 8 g Tot Fat; 11 g Carb; 3 g Sugar; 124 mg Sodiumbluericotmuff80

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9 Comments Add yours

  1. Tammy says:

    I made these last night, and mine look just like your picture! They’re not easy to eat right out of the oven, as they are very tender, but once they cooled completely, they are very good. A bit of a grainier texture than most muffins, but that’s to be expected with the almond flour and ricotta. Very good!

  2. April B. says:

    These are amazing! I had the gastric bypass surgery about 10 weeks ago and have been looking for creative ways to get in my protein this is just one more of many your website has provided. My family has loved every recipe thus far, and we are on our 12th! Thank you, thank you, thank you!

    1. Linda says:

      Oh, doll!
      Congratulations on your surgery – it’s a very exciting time for you, I know!!
      I’m so glad you’ve found recipes that you can feed you AND your family and that THEY love as well!!
      Thank YOU for trying them!

  3. Lori says:

    These are the most delicious muffins, thank you so much! Even my picky teenagers couldn’t keep their hands off them! I had bypass surgery almost 3 months ago and have enjoyed your recipes so much! They make eating protein fun and yummy! I can’t wait to try more of your recipes Linda! Also, your photos are amazing!
    Thanks!

  4. Cindy says:

    Another great recipe Linda!

  5. A says:

    I made these last night and I love them! I was wondering if you thought it’d be okay to use the base of the muffins here (ie. flour, egg, ricotta, etc) and add in pumpkin puree? Like a pumpkin spice muffin?

    I’d love something like that!!

    Thanks!

    1. Linda says:

      I would think adding in 1/3 cup pumpkin puree and some spices would be fine. They could be very moist…if too much, then the next time add another couple tablespoons of flour. It won’t change the stats that much.

      1. A says:

        Awesome!! I wanna try a few different kinds so I figured testing with the base would be best. I’d love an apple cinnamon one; maybe cranberry! Banana? Though I am an avid carb counter and I think banana would be a little too high for my likes.

        Would it be best to use normal flour if they are too moist instead of almond flour?

        Thanks again! Love your food. I made some of these to send off to a friend :)!

        1. Linda says:

          YAY!! I hope they work for you. That’s the best way – just experiment with flavors you love and sometimes it’s surprising what works!!
          Yes, just a couple tablespoons of regular all purpose flour would soak up the liquid better than the almond. It may add a few more carbs, but it’s actually less calories than almond, also.

          Happy Baking!!

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