Gradually add cornstarch and baking powder to ricotta mixture, stirring until well combined. The mixture should be thick and smooth.
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Filling the muffin cups:
Pour the ricotta mixture evenly into the prepared muffin cups, filling each one about 3/4 of the way up.
Baking:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are cooked through and lightly browned on top.
Cool and serve:
Remove the muffins from the oven and let them rest in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
Enjoy: Once cooled,
serve these delicious low-calorie ricotta muffins as a guilt-free snack for breakfast, snack, or dessert!
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