Chocolate-Ricotta Muffins
From Sunlight Cafe by Mollie Katzen
Yield: 12 to 14 muffins
Ingredients
Nonstick spray
2 1/3 cups unbleached all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
6 to 8 tablespoons unsweetened cocoa
1 cup sugar
1cup semisweet chocolate chips (I mixed in some white chocolate chips as well)
1 cup Ricotta cheese
2 large eggs
1 1/3 cups milk
1 tablespoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted
I used 1/4 cup Splenda instead of sugar.
Instructions
1. Preheat the oven to 350°F. Lightly spray 12 standard muffin cups with nonstick spray.
2. Combine the flour, salt, baking powder, cocoa, sugar, and chocolate chips in a medium-sized bowl.
3. Place the Ricotta cheese in a second medium-sized bowl, 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.
4. Pour the Ricotta mixture, along with the melted , into the dry ingredients. Using a spoon or rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't over mix; a few lumps are okay.
5. Spoon the batter into the prepared muffin cups..
6. Bake in the middle of the oven for 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. I waited about 30 seconds...
From Sunlight Cafe by Mollie Katzen
Yield: 12 to 14 muffins
Ingredients
Nonstick spray
2 1/3 cups unbleached all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
6 to 8 tablespoons unsweetened cocoa
1 cup sugar
1cup semisweet chocolate chips (I mixed in some white chocolate chips as well)
1 cup Ricotta cheese
2 large eggs
1 1/3 cups milk
1 tablespoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted
I used 1/4 cup Splenda instead of sugar.
Instructions
1. Preheat the oven to 350°F. Lightly spray 12 standard muffin cups with nonstick spray.
2. Combine the flour, salt, baking powder, cocoa, sugar, and chocolate chips in a medium-sized bowl.
3. Place the Ricotta cheese in a second medium-sized bowl, 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.
4. Pour the Ricotta mixture, along with the melted , into the dry ingredients. Using a spoon or rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't over mix; a few lumps are okay.
5. Spoon the batter into the prepared muffin cups..
6. Bake in the middle of the oven for 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. I waited about 30 seconds...