Ricotta Muffins

By Hklbrries

"Kids will never suspect that these delicious muffins are amped up with calcium, protein and iron to keep them going. Walnuts contribute omega-3s and extra protein, but they're optional. Bake a batch on the weekend and freeze. When ready to use, allow 2 hours for thawing."

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 4 ounces dried apricots, chopped
• 3/4 cup white chocolate chips
• 1/2 cup chopped walnuts, optional
• 1 cup low-fat ricotta
• 1/2 cup canola oil
• 1 egg
• 1 cup sugar
• 1 tsp vanilla extract

Preparation

Step 1

Heat oven to 375 F. Coat muffin tins with nonstick cooking spray.

Blend flour, baking powder and salt in a bowl. Stir in apricots, white chocolate chips and walnuts, if using; set aside.

In a large bowl, whisk ricotta, canola oil, egg, sugar, vanilla and 2 tablespoons water until blended.

Add flour mixture to ricotta mixture and stir until combined. Divide batter evenly among prepared muffin cups.

Bake at 375 F for 25 minutes or until toothpick inserted in centers comes out clean.

Nutrition Information:
Per serving
358 calories
6 g protein
128 mg calcium
2 mg iron