Ricotta Muffins

By Sandie 

(borrowed from my friends blog)

2 cups part skim ricotta cheese
4 eggs
6 to 8 packets of splenda (however sweet you prefer)
1 tsp vanilla

1. Preheat oven to 400 degrees.

2. Blend all ingredients well.

3. Spray a muffin pan with Pam and divide mixture evenly between muffin cups.

4. Bake 20 to 30 minutes or until a toothpick inserted in center comes out clean. (I need the full 30 minutes due to altitude)

Great for breakfast, snacks, or dessert.

If desired, stir in a little cocoa powder before baking. (I used 1 tsp of cocoa on half the batter which made 5 muffins)

Nutitional values:

Non cocoa: 85 cals; 5 g fat; 1.5 carbs; 7 protein
With cocoa: 86 cals; 5.025 fat; 1.65 carbs; 7.05 protein