Ricotta, White Chocolate Chip, and Walnut Muffins

35 mins (prep 10, cooking 25)
11 ingredients
16 servings
This produces a very thick batter so hand mixing is best (unless you have a kitchen aid, which I do not). Also the batter is very sticky and I found that my second batch was easier to work with after it stood. The choice is up to you but I will let mine stand next time before filling the muffin cups. These little treasures taste wonderful with a cuppa afternoon coffee.

Categories:  quick-breads , <-60-mins , brown-bag , brunch , time-to-make , muffins , lunch~snacks , weeknight , easy , number-of-servings , breads , to-go... , picnic , for-large-groups ,
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Serving Size (60.12 g)
Servings 16
Amount per Serving
Calories 216.54 Calories from Fat 79.29
% Daily Value *
Total Fat 8.81g 216.92%
Saturated Fat 1.34g 107.1%
Trans Fat 0.03g %
Cholesterol 4.8mg 25.63%
Sodium 115.2mg 76.8%
Total Carbohydrate 30.93g 164.98%
Dietary Fiber 0.53 g 33.94%
Sugars 15.1 g %
Protein 3.78g 121.09%
Vitamin A 59.91IU% Vitamin C 0.0mg%
Calcium 79.12mg% Iron 1.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
white chocolate chips, chopped walnuts