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    You are in: Home / Recipes / Ricotta, White Chocolate Chip, and Walnut Muffins Recipe
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    Ricotta, White Chocolate Chip, and Walnut Muffins

    Average Rating:

    3 Total Reviews

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    • on October 29, 2010

      Have to agree, these are delicious little treasures. Thank you for adding the note regarding the batter - thick and sticky would have had me a touch worried. Did as suggested and let the batter stand for 20 minutes before filling the muffin cups. The ingredients came together to make for a very delicious muffin just as I expected. We enjoyed - looking forward to serving to family and friends ... and the recipe made it to my 'make and take' cookbook.

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    • on December 08, 2009

      These were outstanding, Heidi! I took your suggestion and let the batter stand for a while, and had no problems. I did use chopped white chocolate instead of the chips because that is what I had on hand. A lovely and very tasty holiday treat. Thnx so much for sharing your recipe. Made for PRMR Holiday Special 2009.

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    • on October 15, 2009

      heavenly!!

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    Nutritional Facts for Ricotta, White Chocolate Chip, and Walnut Muffins

    Serving Size: 1 (56 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 252.2
     
    Calories from Fat 110
    43%
    Total Fat 12.2 g
    18%
    Saturated Fat 2.3 g
    11%
    Cholesterol 14.3 mg
    4%
    Sodium 93.7 mg
    3%
    Total Carbohydrate 32.8 g
    10%
    Dietary Fiber 0.7 g
    3%
    Sugars 17.4 g
    69%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    low-fat ricotta

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