Ricotta-Fig and Chocolate Muffins (Low flour, Low sugar)

These may look and smell like muffins, but they aren't--these treats are disguised as the much loved carb-tastic delight that we all know and crave except these come without all the guilt. Feel free to substitute the figs with any fruit of your choice, but try to stick with more sticky and less juicy fruits such as cherries or dates as it could change the consistency of these muffins.  Also, if you are really trying to keep this low sugar, leave out the chocolate chips. Keep in the fridge when finished.

Ingredients:
32 oz. Part-skim Ricotta cheese
4 eggs
4 T flour, regular white or whole wheat
2 T sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp Cinnamon (optional)
1 tsp Pumpkin spice (optional)
1 1/2-2 cups chopped figs or other choice of fruit
1/2 cup chocolate chips

Directions:

Preheat oven to 300 degrees. Mix ricotta, eggs, flour, sugar, baking soda, baking powder and spices together until smooth. Stir in the figs and chocolate chips. Pour into greased muffin liners or shape into tablespoon-sized balls and lightly flatten on a greased pan. Bake for 30-35 minutes, or until firm. Great for school and work snacks!