Prep 10 mins
Cook 25 mins
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.
- 591.47 ml all-purpose flour
- 9.85 ml baking powder
- 1.23 ml salt
- 177.44 ml white chocolate chips
- 118.29 ml chopped walnuts
- 236.59 ml low-fat ricotta
- 118.29 ml canola oil
- 1 egg
- 236.59 ml sugar
- 4.92 ml vanilla
- 29.58 ml water
- 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.
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.
These were outstanding, Heidi! I took your suggestion and let the batter stand for a while, and had no problems. I did use chopped white chocolate instead of the chips because that is what I had on hand. A lovely and very tasty holiday treat. Thnx so much for sharing your recipe. Made for PRMR Holiday Special 2009.