Monday, August 06, 2012

Recipe: Ricotta Muffin-Cakes

I could also title this blog:  Let's see how many times I can use the word "moist".  I made up a recipe and it turned out fabulous so I am sharing the details with you.  I love a good, easy recipe.  Especially if it involves baked goods.  Don't you wish baked goods had zero calories?  I could literally eat pastries all day.  Anyway... These are the easiest, moistest muffin-cakes you'll ever eat!  I'm calling them muffin-cakes because I'm not sure if they're healthy enough to be considered a muffin or sweet enough to be considered a cake.  I'm going to eat them for breakfast and dessert so THERE!

Even the box of cake mix says "Moist"!
  1. A box of Cake Mix. I used carrot because it's what I had.
  2. 1.5 cups of Ricotta Cheese - light or regular.  It's up to you. 
  3. 4 Eggs
  4. 1 tsp. of Vanilla Extract

Mix, pour into muffin cups or a 13x9" cake pan.  Bake muffin-cakes at 350° for about 20 - 25 minutes.  Bake 13x9" for about 30 - 35 minutes.  The ricotta adds about 5 grams of protein to each muffin-cake and keeps the cake  mix moist.  I recommend refrigerating them and eating them the next day. I dont know how it's possible but it makes them extra moist and extra amazing!!! (It's science.)  Enjoy! Happy baking!


  1. will they be at TC tonight?! sounds scrumptious!

  2. Is this what you are mailing me? ; )

  3. Mmm! These sound absolutely scrumptious! PS... Your opening line is epic for this post. :)

  4. This looks awesome!!! I'm going to have to try it!

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Thank you so much for commenting! I love feedback and I read every comment and would love to respond to you! If you want to be notified of a response, click that little "notify me" box! xo, Lindsy

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