Slightly Sweet Ricotta-Yogurt Cheesecake Muffins
This easy recipe is sure to satisfy those with a craving for a slightly sweet high-calcium breakfast treat or a pick-me-up protein-packed afternoon snack. Any of your favorite seasonal fruits can be used as a topping.
Servings: 12 muffins
- 3 large eggs
- ¼ cup granulated sugar
- 1 (15-counce) container whole or part-skim ricotta cheese (avoid brands with gum additives)
- 1 cup plain nonfat Greek yogurt
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- ½ teaspoon ground cardamom
- 2 small mangoes peeled and diced
- nonstick cooking spray
Preheat oven to 350°. Place muffin liners into a standard 12-cavity muffin pan. Spray liners with nonstick cooking spray. You can opt to prepare muffin pan without liners and directly spray each cavity with nonstick cooking spray. Liners create a nicer aesthetic.
Place ingredients in a food processor, and process until light and foamy, about 1 minute, stopping once to scrape sides with a spatula.
Evenly distribute batter into prepared pan. Bake until muffins are golden and set, 45–60 minutes. If muffins brown before 45 minutes, loosely cover pan with foil to prevent overbrowning.
Cool muffins for an hour; then remove from pan. If you are not using liners, place muffins on a paper towel to absorb extra moisture.
When ready to serve, top each muffin with 1½ tablespoons of mango. Muffins can be stored in a sealed container in refrigerator 3–4 days.
Calories: 123kcal | Carbohydrates: 14g | Protein: 7g | Fat: 4g | Sodium: 77mg | Fiber: 1g | Sugar: 11g