Tuesday, September 11, 2007

Chocolate Ricotta Muffins

2 1/3 cup all- purpose flour
3/4 tsp salt
2 tsp baking powder
6-8 Tbsp cocoa
1 cup sugar
1 cup seminsweet chocolate chips
1 cup ricotta cheese
2 large eggs
1 1/3 cup milk
1 Tbsp vanilla
4 Tbsp melted butter

Preheat the oven to 350ºF. Lightly spray 12 muffin cups with non stick cooking spray.
Combine the flour, salt, baking powder, cocoa, sugar and chocolate chips in a medium sized bvowl.
Place the ricotta in a second medium sized bowl and add the eggs one at a time, beating well after each with a whisk. Add the milk and vanilla, and whisk until thoroughly blended.
Pour the ricotta mixture, along with the melted butter, into the drty ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
Spoon the batter into the prepared muffin tins and bake in the middle of the preheated oven for 20 - 25 minutes or until lightly browned and a toothpick inserted into the middle comes out clean. Remove the pan from the oven and then remove the muffins from the pan and place on a rack to cool. Wait at least 30 minutes before serving.

(These are GOOD!!! Chocolately but pretty healthy too if you use lowfat ricotta cheese 5%)