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Post by vintagechyck on Mar 10, 2015 12:06:03 GMT -5
it's from her Sunlight Cafe book, and goodness, i love these things! There has to be a way to make them plan-friendly www.molliekatzen.com/recipes/recipe.php?recipe=chocolate_ricotta_muffinsNonstick spray for the pan 2 1/3 cups unbleached all-purpose flour 3/4 teaspoon salt 2 teaspoons baking powder 6 to 8 tablespoons unsweetened cocoa 1 cup sugar 1 cup semisweet chocolate chips 1 cup ricotta 2 large eggs 1 1/3 cups milk 1 tablespoon vanilla extract 4 tablespoons (1/2 stick) unsalted butter, melted<
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Post by vintagechyck on Mar 10, 2015 12:06:58 GMT -5
Yes, she uses a LOT Of sugar! I usually cut the sugar in half in most of her recipes
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Post by steffanie3 on Mar 10, 2015 14:33:25 GMT -5
I am not very good at converting, but sometimes will do a pinterest or internet search for low-carb xyz and get something I can THMify So maybe ricotta chocolate muffins in this case? Or maybe someone more helpful will chime in, lol
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Post by vintagechyck on Mar 10, 2015 18:46:00 GMT -5
ooo, good idea! hoping someone will chime in anyways :-)
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Post by rebekahrl on Mar 10, 2015 23:35:18 GMT -5
Honestly, I would start over... I think if you can find a low carbon option, that was a great idea from Stephanie! I love to experiment and my kids will help eat almost any creation, but with a recipe that has so many ingredients needing changed it might well take several tries.
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Post by vintagechyck on Mar 11, 2015 7:30:40 GMT -5
would these work on plan? www.bakingoutsidethebox.com/low-carb-ricotta-muffins-recipe/Basic Vanilla Ricotta Muffin: 2 cups part skim ricotta 4 eggs ½ cup Splenda (or to taste) 1/2 tsp. vanilla 1/2 tsp orange zest (opt) Variations Chocolate Ricotta Muffins: Omit orange zest. Add 1 more egg and 4 T cocoa to batter. Bake as directed.
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Post by rebekahrl on Mar 11, 2015 15:15:15 GMT -5
They look good!
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Post by rebekahrl on Mar 11, 2015 15:16:22 GMT -5
I'm assuming you'd use Sweetblend or an erythritol based sweetener instead of splenda..
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