Double Chocolate Ricotta Muffins

• 1 cup ricotta cheese
• 2 large eggs
• 113 cups milk
• 1 tablespoon vanilla extract pure
• 1/4 cup butter, unsalted melted and cooled
• 2 cups flour, all-purpose
• 1 1/4 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 23 cup cocoa powder dutch processed and sifted
• 1 cup chocolate chips semi-sweet

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, and cooled and melted butter, mixing well.
6. Set aside.
7. In a large bowl, whisk together the flour, 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. Put in the oven and bake 18 to 22 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 muffins onto wire rack.
15. Serve warm or at room temperature.

ricotta cheese, eggs, milk, vanilla, butter, flour, sugar, baking powder, salt, cocoa powder, chocolate chips semisweet

Taken from recipeland.com/recipe/v/double-chocolate-ricotta-muffin-52013 (may not work)