High-protein cocoa ricotta egg-white muffin
A dark, soft muffin with ricotta and egg whites for protein.
Open in the appPer serving
- Calories
- 224 kcal
- Protein
- 16.1 g
- Carbohydrates
- 27.6 g
- Fat
- 7 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Part-skim ricotta60 g
- Egg whites66 g
- Oat flour20 g
- Unsweetened cocoa powder6 g
- Honey10 g
- Baking powder2 g
Contains: gluten, lactose, eggs,
Method
- Preheat a conventional oven to 180 °C and get out two silicone muffin moulds (or two paper cases inside a tin).
- In a bowl beat the ricotta with the egg whites and honey using a whisk until creamy and lump-free.
- Add the oat flour, sifted cocoa powder and baking powder and mix just until no flour is visible.
- Divide the batter between the moulds, filling them three-quarters full.
- Bake for 20 minutes, until the muffins have risen and a skewer in the centre comes out dry; let them cool slightly before unmoulding.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.