Double Chocolate Ricotta Muffins (Healthier Version)

• 1 cup ricotta cheese
• 2 large eggs
• 113 cups milk
• 1 tablespoon vanilla extract pure
• 1 tablespoon butter, unsalted melted and cooled
• 3 tablespoons olive oil or canola oil, or light olive oil
• 1 1/2 cups whole wheat flour or whole wheat pastry, or white whole wheat flour
• 1/2 cup flour, all-purpose
• 6 ounces brown sugar 1 cup
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 23 cup cocoa powder dutch processed and sifted
• 6 ounces chocolate chips semi-sweet, 1 cup

1. Preheat oven to 350F (180C).
2. Place rack in the middle of the oven.
3. Line 16 muffin pans with paper liners or spray with cooking spray, or grease with butter.
4. In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition.
5. Pour in the milk, vanilla extract, cooled and melted butter, and vegetable oil, and whisk well.
6. Set aside.
7. In another large bowl, sift together the flours, brown sugar, baking powder, salt, and cocoa powder.
8. Stir in the ricotta mixture into the flour mixture until moist and incorporated .
9. Then gently fold in the chocolate chips.
10. Do not over mix.
11. Spoon the batter evenly among the 16 muffin cups.
12. Bake in the preheated oven for about 20 minutes or until lightly browned and a wooden stick inserted in the center comes out clean.
13. Cool in the pan on a wire rack for about 15 minutes.
14. Transfer the muffins onto the wire rack.
15. Serve warm, at room temperature or chilled.
16. The muffins can be kept in an air-tight container or a zip-lock bag in the fridge for about a week if they can last that long.

ricotta cheese, eggs, milk, vanilla, butter, olive oil, whole wheat flour, flour, brown sugar, baking powder, salt, cocoa powder, chocolate chips

Taken from recipeland.com/recipe/v/double-chocolate-ricotta-muffin-54226 (may not work)