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Sweet Pea and Ricotta Cupcakes – Give Peas a Chance

yield: 12 total time: 35 minutes
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Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon dried basil crumbled
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 1 1/2 cups sugar
  • 3/4 cup peas food processed, until as smooth as possible sweet, I used frozen and defrosted peas, but fresh peas would be even better.
  • 2 large eggs
  • 1/2 cup ricotta cheese

Nutrition

  • Calories : 260 calories
  • Carbohydrate : 39 grams
  • Cholesterol : 60 milligrams
  • Fat : 10 grams
  • Fiber : 1 grams
  • Protein : 4 grams
  • SaturatedFat : 6 grams
  • Sodium : 180 milligrams
  • Sugar : 26 grams
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