Ricotta Chocolate Chip Muffins

Good Morning!  I had so much fun baking in my kitchen a couple weekends ago for a family bridal shower.  I was in charge of the sweets, which I always find fun!  As most of you know I always try to put a healthy spin and/or organic ingredients in every recipe I make.  Although, sometimes they turn out more  like a science experiment, but that also make baking healthier more fun!  Most of the time I can successfully replace unhealthy ingredients with healthy ones.  This recipe was adapted from Skinnytaste.com.  I came across one of Gina’s pictures on Pinterest and I am so excited to have found her blog!  I had leftover ricotta cheese and I wanted to find a recipe that I could incorporate it into before it went to waste.  These little muffins are super moist and with the added sweetness from the chocolate chips makes them perfect with your morning coffee!  Chocolate is my weakness so if I can make something healthy and get my sweet tooth fix, I’m happy!

Ingredients:
2 cups whole wheat pastry flour
1/2 tsp baking soda
1/4 cup Organic Butter – unsalted
3/4 cup of Stevia
3 large organic egg whites
1/2 tsp vanilla
1/2 cup semi-sweet chocolate chip morsels

Recipe:
Begin by preheating the over to 375 F. In a medium size bowl mix together the whole wheat pastry flour and baking soda. In a separate bowl (I used my Kitchen Aid mixer) cream the butter and sugar together. Then slowly add the egg whites to the butter/sugar mixture while the beater is on medium speed. Add the ricotta cheese and then slowly add the flour/baking soda mixture. Add the vanilla and then fold the chocolate chips into the batter. You will need a muffin tin and cupcake wrappers or spray the muffin tin so the batter doesn’t stick to the pan. I like to use an ice cream scoop to spoon each muffin spot with about 3/4 of the batter.

Bake the muffins at 375 F for 15 minutes.  Remove muffins from the muffin tin and place on a rack to cool.

This recipe yields a dozen muffins.