Monday, 27 August 2012

Chocolate Ricotta Muffins

1 cup ricotta cheese (preferably whole milk ricotta)
2 large eggs
3,2 dl milk
1 tablespoon vanilla extract
60 grams unsalted butter, melted and cooled
260 grams all-purpose flour
250 grams sugar
2 teaspoons baking powder
60 grams cocoa powder
170 grams chocolate chips

Preheat your oven to 180 degrees celsius. Line a tray with muffin tins.
Now would also be a good time to melt your butter, as it needs a while to cool. So get that done!
In one bowl, whisk together ricotta and eggs, beating after each addition. Add milk, vanilla extract, melted butter and mix together, then set it aside.

In another bowl, whisk together flour, sugar, baking powder and cocoa powder. Add the ricotta mixture to the flour mixture, and mix until just combined. No need to overwork the batter! Now, fold in the chocolate chips, and do a mandatory taste check. Yum.

Fill the muffin cups half full-ish, and place the tray in the middle of the oven. Bake for 15-20 minutes, then insert a toothpick. If it comes out clean as a whistle, they're all done. Always trust the toothpick. Make sure you don't stick a chocolate chip though, because that will be all melted anyhow. Place on a wire rack and let them cool before devouring the lot.  

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