Ricotta Cheese Blueberry Muffins
These delicious and light ricotta cheese blueberry muffins will be a big hit for your football get together. The ricotta makes these muffins incredibly fluffy and moist, while the blueberry adds tartness and the almond extract brings the sweet intensity. This healthy recipe is low in calories + fat and as always high in taste. – Kara, The Accidental Chef
Serves 12
Ingredients:
- 2 cups self-rising flour
- 1/2 tsp baking soda
- 1/4 cup I Can’t Believe It’s Not Butter Light, melted
- 3/4 cup brown sugar
- 3 large egg whites
- 8 oz fat-free ricotta cheese
- 1/2 tbsp almond extract
- 1 1/2 cups of blueberries
Directions:
Preheat oven to 375 degrees.
In a large mixing bowl, add the flour and baking soda.
In a separate bowl, mix together the butter and sugar.
In a small bowl, whisk the egg whites until they are frothy, then add to butter sugar mixture with the almond extract.
Mix in ricotta cheese the wet mixture. Whisk or beat until smooth.
Then add to the flour mixture and stir everything together.
Then add the blueberries into the mixture.
Place into the oven for 15-16 minutes.
Serves: 12 | Serving Size: 1 Muffin | Calories per serving: 160 | Fat: 2.4 g | Carbs: 31.5 g | Net Carbs: 30.1 g | Protein: 5.4 g
