Recipe by invictus
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.
Top Review by Gerry
Have to agree, these are delicious little treasures. Thank you for adding the note regarding the batter - thick and sticky would have had me a touch worried. Did as suggested and let the batter stand for 20 minutes before filling the muffin cups. The ingredients came together to make for a very delicious muffin just as I expected. We enjoyed - looking forward to serving to family and friends ... and the recipe made it to my 'make and take' cookbook.
- 2 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup white chocolate chips
- 1⁄2 cup chopped walnuts
- 1 cup low-fat ricotta
- 1⁄2 cup canola oil
- 1 egg
- 1 cup sugar
- 1 teaspoon vanilla
- 2 tablespoons water
Directions See How It's Made
- 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.