PB muffins with ricotta
I am sure these are posted on here somewhere but couldn't find them so am posting again for the newbies. I make these into 6 muffins. Each muffin contains 1 tbls of PB so half of your nuts for the day but with the flax and almond meal it's another tblsp so if you make 6 muffins I think one muffin is your nuts for the day. I find them very satisfying when I am wanting a little something breadish with my coffee.
1/2 cup egg white
1/4 cup ground flax seeds
1/4 cup ground almonds
1/4 cup Splenda granular, sugar substitute
1/2 cup natural-style peanut butter
1/4 cup ricotta cheese
1 teaspoon vanilla
1 teaspoon baking soda (allowed on ph1???)
Preheat oven to 350°F.
Melt peanut butter in microwave for 1 minute or until smooth, if PB is cold or firm.
Mix all ingredients together.
Pour into mini muffin cups (24 cup tray) or 6 muffin cups, and bake 15 minutes for regular size muffins, probably about 8-10 for minis.
Last edited by momtotwinzplus1; 01-06-2014 at 06:12 PM.