Ricotta Muffins!

I was recently invited to speak at a Diabetes Expo held in the lovely town of Brooks, Alberta. I was so impressed by the Diabetes Association of Brooks & District, who runs this event - this is a group of people who are REALLY passionate about the care of their diabetics! They are so excited about diabetes care, in fact, that they have their own publication (pictured above) called the Healthy Choices Guide. Amongst many other pearls, this book has a great collection of diabetic-friendly recipes. A huge thanks goes out to the Brooks team, who have graciously agreed to allow me to share a few of their delicious creations.
The first recipe I'd like to share with you is just AWESOME - low in calories, rich in protein, and nearly carb free, meaning that one of these delicious muffins won't have a big impact on blood sugar.
INGREDIENTS:

8 eggs
1 cup part skim ricotta cheese
1/2 tsp salt
1/2 cup minced green onion
2 tbsp grated parmesan cheese
freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat the oven to 350F. Spray the bottom and sides of a 12 muffin cup tray with cooking spray.

2. Combine eggs, ricotta, and salt in a blender, or whip with a beater, until smooth. Stir in the green onion and pepper.

3. Bake for 10 minutes, then remove tray from the oven and sprinkle the top of each muffin with a litle grated parmesan. Bake for another 10 minutes or until the tops are puffy, golden, and just barely firm to touch.

4. Remove the pan from the oven, and let the muffins cool in the pan for about 5 minutes. Muffins will deflate a bit while cooling. Run a knife around the edges of each muffin and removed them from the pan. Serve warm, or at room temperature!

PER MUFFIN: