Chocolate Ricotta Muffins
- nonstick cooking spray, for the pan
- 2 1/3 cups unbleached all-purpose flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 6 -8 tablespoons unsweetened cocoa
- 1 cup sugar
- 1 cup semi-sweet chocolate chips
- 1 cup ricotta cheese (best with whole milk ricotta, but works with lowfat variety to further reduce fat content)
- 2 large eggs
- 1 1/3 cups milk or 1 1/3 cups 2% low-fat milk
- 1 tablespoon vanilla extract
- 4 tablespoons unsalted butter, melted (canola oil can be substituted for all or part of the butter)
- Preheat the oven to 350u0b0F.
- Lightly spray 12 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
- Combine the flour, salt, baking powder, cocoa, and sugar in a medium-sized bowl.
- Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition.
- Add the milk and vanilla, and whisk until thoroughly blended.
- Pour the ricotta mixture, along with the melted butter, into the dry ingredients.
- Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
- Fold in the chips, but don't overmix; a few lumps are okay.
- Spoon the batter into the prepared muffin cups.
- For smaller muffins, fill the cups about 4/5 of the way.
- For larger muffins, fill them even with the top of the pan.
- If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
- Bake in the middle of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool.
- Wait at least 30 minutes before serving.
nonstick cooking spray, flour, salt, baking powder, cocoa, sugar, semisweet chocolate chips, ricotta cheese, eggs, milk, vanilla, unsalted butter
Taken from www.food.com/recipe/chocolate-ricotta-muffins-27577 (may not work)