Ricotta Muffins

I want to write this down before I forget the recipe. These are really GOOD! Picture is of them filled halway up, then I put a little SF cherry preserves. (Of course you need to fill them the rest of the way up!)

1/2 cup ricotta cheese (I used lowfat)
1 egg
1 tsp vanilla
1 tablespoon butter/margarine - melted
1 tablespoon milk (I used skim)

1/2 cup vanilla protein powder
1/2 cup almond flour
1/2 cup ground flax
1 tsp baking powder
pinch salt
1/4 cup Splenda
Preheat oven to 350 and prepare a mini - muffin pan
Mix wet and dry and then add the wet to dry. Combine with spoon. Fill 12 of the muffin tins with the batter and bake for 12-15 minutes until set and the edges are brown.

Cool for 5 minutes and remove from pan. Cool completely on wire rack. I store these in a zip top bag in the refrigerator. They seem to keep more moist there.

Options - fill muffin tins halfway up, add a dab of SF jelly or a chocolate chip and then fill the rest of the way! yum!

Fluffy Veggie Frittata

I'm not sure this is exactly a traditional frittata, but it was good and it was made with eggs. Now that our hens are laying a whole heck of a lot of eggs every day, we'll be eating a lot of them. But, "On no!" you say, "Eggs are bad for you!". Nope, they aren't. Studies show there is no association between consumption of dietary cholesterol and your serum cholesterol levels. It's the saturated fats that will get you. It's the incredible edible egg! :)

Fluffy Veggie Frittata

5 eggs
1/2 cup low fat ricotta cheese
1/2 cup skim milk
1/2 cup mozzarella
1 cup cooked broccoli, chopped fine
1 cup shredded zucchini
salt and pepper to taste
Whisk together eggs, milk and cheeses and then add in the vegetable. Spray nonstick spray in a large skillet with high sides (make sure it is oven proof). Add the egg mixture and place on a medium-low heat, covered until set. Then uncover and place under the broiler until the top is browned.
We all really liked this. The ricotta makes it fluffy. Experiment with different cheeses and veggies.