Ricotta muffins with apricots and rice flour (sugar-free)

These muffins are the perfect combination of creamy cottage cheese, fresh apricots, and fine rice flour, stone-ground. Thanks to xylitol and the rice base, they are a light and healthy dessert, suitable for people who avoid gluten and refined sugar, without compromising on rich flavor.

Ingredients (for 8 muffins):

• 3 tablespoons EkoSem rice flour

• 400 grams cottage cheese

• 30 grams melted butter

• 2 eggs

• 4 fresh apricots

• 2 teaspoons xylitol

• 1 teaspoon vanilla

Instructions:

1. Prepare the base: Whisk the eggs until foamy with a wire whisk. Add the xylitol and continue whisking until it dissolves well.

2. Mix the ingredients: To the egg mixture, add the melted butter, cottage cheese, vanilla, and rice flour. It's important to add the ingredients in portions, stirring vigorously after each addition, to get a completely homogeneous batter.

3. Distribute: Place paper liners in a muffin tin. Pour about two tablespoons of the mixture into each liner.

4. Decorate with fruit: Wash and halve the apricots. Place one half on top of each muffin, pressing it lightly into the batter.

5. Bake: Bake on the middle rack in a preheated 180°C oven for about 20–25 minutes.

6. Cooling: Once ready, remove the muffins and let them cool completely before serving – this allows the flavor of the cottage cheese to fully develop.

Enjoy your meal!