Chocolate Ricotta Muffins (And Pancakes)

• 1 cup white flour
• 1 1/3 cups whole wheat pastry flour
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 7 tablespoons cocoa powder (preferably Dutch unprocessed)
• 1 cup sugar
• 1 cup semisweet chocolate chips
• 2 eggs
• 1 cup ricotta cheese
• 1 1/3 cups milk
• 1 tablespoon vanilla extract
• 4 tablespoons melted butter
• 1/4 cup whole wheat flour (optional extra for pancakes)
• 1/2 cup milk (optional extra for pancakes)

1. Preheat the oven to 350*. Spray 12 standard muffin cups with non-stick spray.
2. Combine the flours, salt, baking powder, cocoa powder, sugar, and chocolate chips in a large bowl.
3. In a separate bowl, combine the ricotta, eggs, milk, vanilla, and butter.
4. Pour the ricotta mixture into the dry ingredients and use a wooden spoon to mix it until it's well combined. DO NOT OVER-MIX.
5. Spoon the batter into the prepared muffin cups. Fill them to the top if you like them large, or a bit less if you like them smaller. (If you want to make pancakes, leave over about a cup of batter.)
6. Bake for about 25 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for at least 1/2 hour before removing from the muffin tins.
7. (If you have any extra batter and care to have a really decadent breakfast, add the extra flour and milk to the cup of batter. Heat a cast iron or nonstick pan and spray with nonstick spray. Spoon the batter in and cook for 2-3 minutes per side on medium low heat. Serve warm.)

white flour, whole wheat pastry flour, salt, baking powder, cocoa, sugar, chocolate chips, eggs, ricotta cheese, milk, vanilla, butter, whole wheat flour, milk

Taken from food52.com/recipes/8492-chocolate-ricotta-muffins-and-pancakes (may not work)