Ricotta Cheese Chocolate Chip Muffins
These originally started with whole wheat flour, but after a few attempts at these I got the best results using self-rising cake flour. The taste and texture was exactly what I expect from a muffin. Next time I may try to do a blend of white whole wheat flour and cake flour to see how they come out. Until then I didn’t want to keep you waiting! If you are watching your sugar intake, I’m sure these would work great with a Splenda blend.
More Muffins Recipes you might enjoy:
Banana Bread Muffin in a Mug Pumpkin Cheesecake Muffins Maple Pecan Banana Muffins Blueberry Oatmeal Muffins Irish Soda Bread Muffins
