Chocolate-Ricotta Muffins

A friend of mine who owns a bed and breakfast gave me this recipe, and these chocolate-ricotta cheese muffins are fantastic. Great for breakfast, a snack, and also great in lunch boxes.



Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Spray 18 cups of a muffin tin with nonstick cooking spray that contains flour.

Step: 2

Mix flour, sugar, chocolate chips, baking powder, and salt together in a large bowl.

Step: 3

Place ricotta cheese in a bowl and add eggs, 1 at a time, beating well after each addition. Whisk in milk and vanilla extract until blended.

Step: 4

Fold cheese mixture and canola oil into flour mixture until just blended. Spoon batter evenly into the prepared muffin cups.

Step: 5

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 22 to 25 minutes. Remove muffins from the pan immediately and let cool on a wire rack.


Per Serving: 199 calories; protein 4.7g; carbohydrates 29.6g; fat 7.3g; cholesterol 26mg; sodium 183.2mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.

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