Coffee Ricotta Muffins
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories200.3 kcal (10%)
Total Fat9.6 g (14%)
Carbs23.4 g (9%)
Sugars8.8 g (10%)
Protein5.1 g (10%)
Sodium136.1 mg (7%)
Fiber0.4 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 cupricotta
plain, full-fat or reduced-fat
1egg
large
⅓ cupsugar
or maple syrup
3 Tbspneutral oil
olive or rapeseed
¼ cupmilk
or fortified plant milk
1 ½ tspinstant coffee
or espresso powder
1 tspvanilla extract
1 cupplain flour
or half plain + half whole wheat
1 ½ tspbaking powder
low-sodium if available
¼ tspcinnamon
optional
salt
optional, omit if sodium-restricted
Instructions
Step 1
1. Preheat oven to 175°C (350°F). Line a muffin tin.
Step 2
2. Dissolve the coffee in 1–2 tbsp warm milk.
Step 3
3. In a bowl, whisk ricotta, egg, sugar, oil, milk, vanilla, and dissolved coffee until smooth.
Step 4
4. Gently fold in flour, baking powder, cinnamon, and salt.
Step 5
5. Divide evenly into muffin cups (¾ full).
Step 6
6. Bake 18–22 minutes until just set and lightly golden.
Step 7
7. Cool slightly before serving — best warm or at room temp.
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