I made these last weekend and I keep them in the fridge for a snack.

2 cups whole milk ricotta
1 cup shredded whole milk mozzarella, divided
6-8 leaves of sage or basil or both, torn apart
2 eggs
1 t salt
1 t pepper

Mix together the ricotta, 1/2 cup mozzarella, eggs, salt and pepper, and herbs.

Butter a muffin tin, and spoon in the mixture until level in the cup. They puff up a bit during cooking then collapse. Top each muffin with the remaining shredded mozzarella.

Bake at 350 for about 20 minutes or until browned on top.

Yield: about 9 muffins. They have about 2 grams carb each.