This produces a very thick batter so hand mixing is best (unless you have a kitchen aid, which I do not). Also the batter is very sticky and I found that my second batch was easier to work with after it stood. The choice is up to you but I will let mine stand next time before filling the muffin cups. These little treasures taste wonderful with a cuppa afternoon coffee.
- Heat oven to 375 degrees. Coat muffin tins with nonstick cooking spray and set aside.
- In a small bowl, blend flour, baking powder and salt in a bowl.
- In a large bowl, whisk ricotta, canola oil, egg, sugar, vanilla and 2 tablespoons water until blended. Add flour mixture and stir until combined. Add chocolate chips and walnuts to mixture and stir until just combined.
- Bake at 375 degrees for 25 minutes or until toothpick inserted in centers comes out clean.