The last few days, my free time has mostly been occupied by getting to know Gracie and making sure the rest of my animal don’t feel neglected. I have been living on left overs from earlier in the week. However, this morning I felt the need to get into the kitchen and make some muffins. There is just something about the smell of muffins baking in the morning just gets the day off to a good start.
Yes, the ricotta mentioned in the title is ricotta cheese. Don’t be put off by the presence of cheese in your sweet muffins. Ricotta cheese help make the muffins very moist and rich.
Today I used white chocolate chips but feel free to use any kind of chips or no chips at all. They will be great either way.
Chocolate Ricotta Muffins
1/2 cup plus 1 tablespoon all-purpose flour
¼ tsp salt
½ tsp baking powder
1 ½ to 2 ½ TBS cocoa powder
¼ cup sugar
¼ cup chocolate chips
¼ cup ricotta cheese
3 TBS lightly beaten egg
6 TBS plus 1 teaspoon milk
¾ tsp vanilla extract
1 TBS canola oil
Preheat oven to 350 degrees. Lightly spray 8 muffins cups with cooking spray. Combine the flour, baking powder, cocoa, sugar and chocolate chips in a small bowl. Place the ricotta in a second small bowl. Add the egg, beating until well mixed. Add the milk and vanilla and whisk until blended. Pour the ricotta and oil into the dry ingredients. Using a spoon or rubber spatula, stir from the bottom until the dry ingredients are all moistened. A few lumps are okay. Fill prepared muffin cups to the rim. Bake in the middle of the oven for 20-25 minutes or until toothpick inserted in the center comes out clean.
Adapted from Mollie Katzen’s Sunlight Café