Prep 10 mins
Cook 15 mins
In the mood for a muffin? Try this flourless, low fat, low carb concoction suitable for the South Beach diet - all phases.
- 2 eggs
- 1⁄2 cup peanut butter
- 1⁄2 cup 2% fat cottage cheese
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 tablespoon cocoa powder
- 8 -10 g artificial sweetener
- Preheat oven to 350*. Line a cup cake pan with paper cups. Microwave the peanut butter for 45 seconds to melt. Add everything to a medium sized bowl and mix well. 1 packet of artificial sweetener = 1 gram. Spoon into 9 cup cake cups and bake for 15 minutes.
I've made this recipe many times: exactly as written (I use 1/3 cup Splenda) and I've made small adjustments to make these perfect for me. Any way you make these they have the best texture for the south beach diet. The muffins come out fluffy and light like a cupcake. I top mine with sugar free cool whip! Adjustment 1: I prefer ricotta cheese over cottage cheese. The texture doesn't change much and using the cottage cheese isn't bad at all (the curds melt and disappear). However the cottage cheese makes the muffins stick to the pan or muffin papers and the ricotta cheese doesn't stick at all. The cottage cheese also gives an interesting taste I can't explain. It's not bad using cottage cheese but for me ricotta is better. Adjustment 2: The baking soda is way too overpowering and comes out super bitter. I now make these using 1/2 tsp baking soda & 1/2 tsp baking powder. The bitter taste is very minimal if not completely gone. Seriously this recipe is the best and I make these all the time!!
Great recipe... my husband loves these, kills his craving for breads on phase 1!! I did use ricotta as he doesn't like the consistency/texture of cottage cheese and added an extra splash of vanilla.... very tasty!!