Light low-carb treat
Ricotta muffins with orange and almonds and xylitol instead of sugar
We love muffins and can’t get enough of the little cakes, if we weren’t able to make a decent profit despite their small size. But not so our ricotta muffins with orange and almonds, which are baked with xylitol instead of sugar and are therefore also suitable for your low carb diet.
Here’s how it’s done
- Preheat the oven to 170 °C top and bottom heat and place 12 muffin paper baking cups on the depressions of a muffin tray.
- Wash the orange in hot water, dry and finely grate the peel. Cut the orange in half, squeeze the juice and measure 50 ml. Beat the ricotta, xylitol and eggs in a mixing bowl with the whisks of the hand mixer for about 3 minutes until foamy. Mix the almond flour with the tartar baking powder and add to the ricotta-egg mixture while stirring. Finally, add the orange juice and zest and mix everything again.
- Pour the dough into the moulds and sprinkle with the flaked almonds. Bake the muffins in the oven on the middle shelf for about 30 minutes (stick test). Remove the muffins from the oven and let them cool down briefly, then remove them from the baking tins and let them cool down completely on a cake rack. Garnish the muffins as desired with cream pats and untreated orange pieces.
In just 25 minutes, our Ricottamuffins with orange and almonds and the oven does the rest. Also ready in less than half an hour are our super juicy chai latte muffins and these simple apple tart with puff pastry and jam.
Still want some delicious muffins? Then you should definitely take a look at our picture gallery, where you will find plenty of inspiration and suggestions:
Muffins are not only a sweet treat, but the little cakes are also very tasty. In the video we show you how to prepare cheeseburger muffins: