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    You are in: Home / Recipes / Chocolate Ricotta Muffins Recipe
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    Chocolate Ricotta Muffins

    Chocolate Ricotta Muffins. Photo by Greeny4444

    1/1 Photo of Chocolate Ricotta Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    1Steve's Note:

    These muffins are deeply chocolate flavored, and have the rich wholesomeness of the ricotta and the milk. Your taste buds will have a hard time believing they are low fat to

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    Serves: 12


    large m ...

    Units: US | Metric


    1. 1
      Preheat the oven to 350°F.
    2. 2
      Lightly spray 12 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
    3. 3
      Combine the flour, salt, baking powder, cocoa, and sugar in a medium-sized bowl.
    4. 4
      Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition.
    5. 5
      Add the milk and vanilla, and whisk until thoroughly blended.
    6. 6
      Pour the ricotta mixture, along with the melted butter, into the dry ingredients.
    7. 7
      Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
    8. 8
      Fold in the chips, but don't overmix; a few lumps are okay.
    9. 9
      Spoon the batter into the prepared muffin cups.
    10. 10
      For smaller muffins, fill the cups about 4/5 of the way.
    11. 11
      For larger muffins, fill them even with the top of the pan.
    12. 12
      If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
    13. 13
      Bake in the middle of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean.
    14. 14
      Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool.
    15. 15
      Wait at least 30 minutes before serving.

    Ratings & Reviews:

    • on June 04, 2002


      These muffins were great. Mine were a bit overcooked because I left them for an extra 5 mins and then forgot them, but they were not ruined. I have never used ricotta cheese before, so this was a good opportunity and I will be using it again. Preparation was easy and your instructions very straight forward, so I was not going mad trying to figure it out. At first I thought the amount of cocoa was a bit much, but you could not have less or the flavour would not be the same. My verdict...lovely.

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    • on June 23, 2002


      WOW...those are rich and very chocolaty...the kids love them too :) Those are a keeper. Will make them again soon since they are almost gone lol ....just made them an hour ago.

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    • on November 05, 2002


      JoSamm These were great!!! One question. I wasn't surewhat to do wiht the 1 cup of chocolate chips. The recipe did not specify. But I was bold and folded them into the batter. Did I do right. [Editor's note: this recipe was updated as a result of these comments on 11/21/02]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    Nutritional Facts for Chocolate Ricotta Muffins

    Serving Size: 1 (120 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 328.5
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 7.7 g
    Cholesterol 55.4 mg
    Sodium 251.5 mg
    Total Carbohydrate 47.9 g
    Dietary Fiber 2.3 g
    Sugars 24.6 g
    Protein 7.9 g

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