Flash Back Friday — Chocolate Ricotta Muffins

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Jenn Bumb, from Pretend It’s A Donut, issued a challenge on her Instagram story to revisit a favorite recipe you haven’t made in a while.  I thought that was a great idea so I pulled up A Solitary Feast and began to look through the old posts for a favorite.  I am always concentrating on what to post next.  I don’t often look at old posts so it was fun to see how far I have come over the last 4 years and 3 months.  What worked, what didn’t work, how much more comfortable I am in my writing, how much my photography has improved and how much my site has changed.
What amazed me the most is how many really good recipes are buried in my archives.  For the rest of the summer, every Friday, I am going to feature a favorite recipe from my archives for those of you that haven’t been around since the beginning.  Today’s recipe is Chocolate Ricotta muffins.  I would have to say muffins are one of my favorite things to make.  I have more unique muffin recipes in my big, white binder of recipes for one or two than any other kind.  There is something about baking muffins that just gets my day off to a good start.
I tend to make these muffins when I make lasagna because it is a great way to use up leftover ricotta cheese.  I know what you’re thinking.  Cheese in sweet muffins? Are you nuts?  I thought the same thing the first time I made these.  The ricotta adds a nice tang and keeps these muffins incredibly moist.

Chocolate Ricotta Muffins

Adapted from The Sunlight Cafe Cookbook
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 6 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.

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