2 cups gluten free pancake mix/flour mix/regular flour/wholewheat flour. And if you don’t have any ricotta cheese, go grab some to make these marvelous muffins! I use it in pancakes, muffins and cookies. Can you freeze these? Bake it in a preheated oven at 350°F/180°C for 50-65 minutes until a toothpick inserted into the center of the bread comes out clean. Thanks Gina! So delicious! I will need to tweak a few things for next time. My batter was thick like cookie dough. 6. It's much more light and fluffy, and less grainy than regular white wheat flour (which I use a lot too…mostly in yeast breads). https://hardcoreitalians.blog/2020/05/05/ricotta-chocolate-chip-muffins Will let you know how they come out! It's going to be interesting because I had to change them sightly based on what I had on hand…I just couldn't wait to try them any longer! I had cinnamon chips and a couple tablespoons of chocolate chips. this link is to an external site that may or may not meet accessibility guidelines. He didn't really like them, so my guess is the splenda and/or the cottage cheese substitutes were a bad idea. Does anyone have the gluten free recipe. These are soooooooooooooo good! (nice treat). Super tasty. Is there any danger in substituting the ICBINB for a low-fat, olive-based spread (Bertolli light)? I couldn't find self-rising cake flour either so going off some substitution lists online I used 1 3/4 all-purpose flour then added the 3/4 tsp baking powder you suggested. It's become my staple for muffins, love baking with it, especially when I'm trying to get the balance of "yummy enough my kids will eat" and "let's sneak some healthy in there". I baked for 26 minutes before a toothpick came out pretty clean. Ricotta is an essential ingredient in many Italian dishes, but you often end up with leftover cheese that goes unused when you make small versions of a recipe, just for two. You could probably use half a cup of blueberries for the full recipe but I like that mine are overflowing with blueberries so I’ll probably add a full cup next time I make the full recipe. Do you think I could substitute cottage cheese for the ricotta? But what I ate of one was soooooo good! Yesterday I decided to make a double batch & take some to a friend. I'm thinking about making these using plain Greek yogurt instead of ricotta. !…..for those paying attention to math, clearly we each need another one for breakfast. ,,, Can anyone share a blueberries version with me. I mean they tasted good and would make them again if it wasn’t so thick. So do I need to use only 3/4 teaspoon baking soda or 1/2 teaspoon baking soda plus the 3/4 teaspoon. The only thing to keep in mind is that since the chocolate chips have been replaced they aren’t as sweet (if you’re trying to satisfy that sweet tooth). I didnt have self rising cake flour so I used regular flour and added salt and baking soda. Thanks for such a great idea! Pre-heat oven to 350°F. Vegetarian. Made them again and substituted the chocolate chips with lemon juice,zest and blueberries. Just made these. This is a delicious grab and go breakfast and a fun weekend baking project. Thank you so much for these new recipe ideas! Texture is somewhere between a muffin and cup cake, and they are very moist, tender, and most important, tasty. Ricotta Chip Muffins: (makes 10 muffins) 1 1/4 cup sugar 10 tablespoons of melted and cooled butter 3 eggs 1 tsp vanilla 1/4 tsp almond extract zest of an orange 16 oz. 1/2 cup unsweetened applesauce . The batter I ended up with felt more like a cookie batter- it was extremely thick and doughy. I just don't know why they came out dry, and I want to make sure this doesn't happen again next time I make them… Any suggestions would be welcome. Set aside. These were really good! I mistakenly put in 1 tsp too much of baking powder. Thanks! I am keeping to one. Ricotta Cheese Chocolate Chip Muffins. The raw dough tasted amazing but the baked muffins tasted too dry. I only had white chocolate chip morsels on hand, but it was so delicious! I made this today and I am not sure how the batter was supposed to turn out. I made these last night with low-fat ricotta cheese and they came out very well! I was out of ricotta but I had some left over Chobani greek yogurt in the fridge from when I made your snow man cup cakes so I substituted the ricotta with the chobani and YUM! your recipes are awesome. That's like complaining that scones are too dry and flakey…they're supposed to be. How long did you bake them for mini muffins? I might add a little more cheese or combine ingredients differently next time. After scouring the internet for a workable substitute, I wound up using 1 cup plain old Gold Medal All Purpose Flour and 7/8 cup GM White Whole Wheat Flour, adding 2 1/2 tsp Baking Powder and 1/2 tsp Salt. Chocolate Chocolate Chip Banana Muffins with Glaze. Thank you Gina for an amazing recipe once again! These are delicious but on the freestyle plan using the ww recipe builder and the brand ingredients used in the recipe they are 8 points each. I may try that with the same yummy batter. Thanks. These look amazing!! BTW: These are DELICIOUS!! Easy and always a hit. My. I had a very hard time getting the sugar and butter to cream- could that have done it? They came out heavy and like bricks. Just when I was getting really fed up with the same stuff all the time I stumbled across your page!! I guuuuess we'll just have to work on the rest (because who brings six muffins to work? I adapted this recipe a little and made these muffins – they were delicious! How would I figure calories count if I put in blueberries instead of chocolate chips. Can't wait to taste the finished product! Awesome recipe! I'd like to fix it for next time! How should they be stored? My husband loved them also and he is not gluten free. If you have some ricotta in your fridge, this is the best way to use it! I almost mixed the butter and sugar in the flour bowl. I made them last night and they didn't turn out right, too doughy. I made this for the first time today and they came out perfect. . Took about 22 minutes to cook, and they are fabulous! I used regular cake flour with 3/4 tsp baking powder (total, not in addition to) and a pinch of salt. Preheat oven to 375°F. Can someone tell me the amounts used for lemon juice and zest used for these when swapping out chocolate chips with blueberries? I try to use as much wheat flour as possible in my recipes I find that it gives it a much heartier texture. Fold in chocolate chips and spoon into lined muffin tins about 3/4 filled. What gives? This is amazing!! They were delicious and moist. 7.17.20 I was out of milk, so I used buttermilk which worked out fine. They came up to 201 cals each with these changes. I'd love to know your thoughts. Thanks Gina! Made these this afternoon. Sour Cream: This lends moisture to the muffins and a bit of tang, you can sub in plain yogurt if needed. The ricotta keeps these muffins super soft and moist and adds just the touch of a delicious ricotta flavor. I didn't have any mini chips on hand, just used regular sized chocolate chips and they ended up being perfect. Add a pinch of salt and 1 1/2 teaspoons of baking powder. Anyway, they did rise like muffins but came out pretty dry and bland. Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition. They seem kind of dense too. Delicious! I stumbled upon your blog thru a google search for WW recipes and I'm bookmarking you immediately!!! This looks delicious.. but can you use all purpose flour instead? Craig any light butter would be fine, that is what I happened to have. I was wondering if you have experimented using something other than granulated sugar (and not an artifical sweetner like splendda..etc) do you think honey would work or brown sugar..just something other than granulated sugar? These originally started with whole wheat flour, but after a few attempts at these I got the best results using self-rising cake flour. I mistakenly put in 1 tsp of baking powder in addition to all the other ingredients, when the recipe didn't list baking powder at all. Love these muffins and wanted to try the other possibilities!! Moist chocolate chip muffins loaded with chocolate morsels in every bite. The dough was very sticky, and the final product came out a little dry. Great recipe Gina. can I substitute butter or margarine for the "I can't believe its not butter" or would that ruin the taste? I’ll definitely make this again. Could you use All Purpose flour? In a large bowl, add the all-purpose gluten-free … Do you think these would work with regular butter? What flour did you use? Also did you use 9 tbsp blueberries too or what amount? I loved these. I had some ricotta that was going to go bad soon so searched for recipes on your site and was thrilled to find this one. 5. fat free ricotta cheese, butter, mini chocolate chips, large egg whites and 4 more. Yum~. It’s driving me crazy that I can’t figure out what could be the difference. They turned out to be 6 pts in my recipe builder though…. yum, these look great. Incredible! Hi Gina. I’m not concerned with keeping it low fat so I used whole ricotta cheese, whole eggs,(tho I beat the whites), and folded them in with the chips. Now I need to make those granola bars. So I am not the biggest breakfast fan, mostly because I do not have a lot of time in the mornings to actually make and get to enjoy my breakfast. How to Make Chocolate Chip Muffins Pingback: Skinnytaste Meal Plan (April 2-April 8) – Feedgi, Pingback: Skinnytaste Meal Plan (April 2-April 8) – Site Title. Really moist and light with great texture. The muffin was dense but it felt like an indulgent treat with the chocolate chips. If I use coconut flour instead of regular flour,how much should I use? Could that have been why? These originally started off as cookies, but they were too cakey. Could you omit the choc chips & use berries instead? While the muffins are cooking, make the glaze. I only change I made was to reduce the sugar to 1/2 cup and they were perfect to us. I've been looking for a use for my extra ricotta cheese after making your delicious stuffed shells and this is so tasty! Beat egg whites in a small bowl and add to butter/sugar mixture. yummy, never made a chocolate chip muffin before. Best Chocolate Chip Muffins Recipe - How To Make ... - Delish I also used 1 c fat free greek yogurt instead of the ricotta and the turned out great! I forgot to up the baking soda since I used the regular cake flour so they are a little dense but it didn't effect the taste at all! Just wanted to share this happy accident. Easy to whip up. Just a suggestion These look really yummy! Honestly, I don’t know why I don’t make ricotta muffins more often, so I’m going to change my ways starting with these Ricotta Rum Chocolate Chip Muffins. Oh. I was intrigued by the recipe due to the ricotta, and it seemed to get amazing reviews. I may have actually been too heavy on the baking soda. If you are trying to use up your ricotta cheese, start with these Orange Ricotta Chocolate Chip Muffins. Thought the cheese would have been a little chunkier making the batter thicker. these were AMAZING! It's much more light and fluffy, and less grainy than regular white wheat flour (which I use a lot too…mostly in yeast breads). They turned out even better! The perfect Breakfast, Snack or even Dessert Cake Recipe. Fold cheese mixture and canola oil into flour mixture until just blended. 3/4 tsp of baking powder with all purpose, although I did not make these with all purpose, only tried with cake flour and whole wheat pastry flour. Imagine my disappointment, and confusion. Also the recipe called for lightly beaten eggs been then read to add one at a time. I hope so otherwise, I will be giving out muffins for days . I also cut out a Tbsp of choc chips with the hope of them still being 5 points with my higher fat substitutions but they ended up 6 anyways. 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