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
- nonstick cooking spray, for the pan
- 2 1⁄3 cups unbleached all-purpose flour
- 3⁄4 teaspoon salt
- 2 teaspoons baking powder
- 6 -8 tablespoons unsweetened cocoa
- 1 cup sugar
- 1 cup semi-sweet chocolate chips
- 1 cup ricotta cheese (best with whole milk ricotta, but works with lowfat variety to further reduce fat content)
- 2 large eggs
- 1 1⁄3 cups milk or 1 1⁄3 cups 2% low-fat milk
- 1 tablespoon vanilla extract
- 4 tablespoons unsalted butter, melted (canola oil can be substituted for all or part of the butter)
- Preheat the oven to 350°F.
- Lightly spray 12 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
- Combine the flour, salt, baking powder, cocoa, and sugar in a medium-sized bowl.
- 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.
- Add the milk and vanilla, and whisk until thoroughly blended.
- Pour the ricotta mixture, along with the melted butter, into the dry ingredients.
- Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
- Fold in the chips, but don't overmix; a few lumps are okay.
- Spoon the batter into the prepared muffin cups.
- For smaller muffins, fill the cups about 4/5 of the way.
- For larger muffins, fill them even with the top of the pan.
- If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
- 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.
- 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.
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.
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.
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]