1 cup graham cracker crumbs
3 tbsp. margarine, melted (I used yogurt butter)
2 tbsp. honey
2 1/2 cups part-skim ricotta cheese
4 eggs
1 1/2 cups confectioner’s sugar, sifted
1 tbsp. orange extract
1/2 cup walnut halves (I just used the walnuts as a topper, in case anyone had nut allergies)
Preheat the oven to 325 degrees F. Place 12 baking cups into muffin pan
In a food processor, combine the cracker crumbs, margarine, and honey, Spoon about a tbsp into each baking cup and press firmly into the bottom. Coat the spoon and your fingers with a little flour. (It’s pretty sticky.) Chill until set.In a large bowl, beat the ricotta with an electric mixer until soft. Then beat in the eggs, confectioners’ sugar, and orange extract. Fold in the walnuts. Spoon the mixture into the cups.
Bake for 25 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Chill until ready to serve.