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Deannie, a tweak on one from Mass recipes Dilly Zucchini Ricotta Muffins
Date product posted
Tue July 4, 2006
Mild, slightly nutty (from the almond flour?) and with the tiniest hint of sweetness. Dh said they would go wonderfully with his bacon and eggs.
Forgot to mention these are crumbly so next time I make them I will cut 1/4 c. almond flour and add 1/4 c. protein powder to firm them up
1 1/2 c LC Flour blend of choice **
1/4 c cream or half and half
2 tb splenda (used 3 drops Sweetz and mixed with liquids)
1/2 c Butter/oil, Melted (used coconut oil)
1 Tbsp Baking Powder
2 Large Eggs
1/2 tsp salt
2/3 c Ricotta Cheese
3/4 tsp Dill weed
1/2 c Shredded Zucchini
** used 3/4 c. plus 2 Tbsp. almond flour, 1/2 c. flax meal, 2 Tbsp sifted coconut flour
How To Prepare:
Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 (I got 8 really full cups) muffin-pan cups. In large bowl, combine flour, splenda, baking powder, salt and dill weed, mix well. In medium bowl combine cream, butter and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff, and I had to add 1/4 c. water probably because of the coconut flour). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve.