As part of my January Pantry Challenge, I decided to use up a 32 oz. container of whole milk ricotta which has been languishing in the back of the fridge since the beginning of December. I had planned on dividing up the container and freezing the ricotta, but never got around to it.
These muffins, which I adapted from Mollie Katzen’s Sunlight Cafe, make a great breakfast, school snack, or lunch dessert. The ricotta provides both calcium and protein, both important for my growing children. Since I cut back on the sugar, I added in nutmeg. Cinnamon is another spice that goes well with chocolate. The chocolate chips are definitely optional though a delicious incentive for my kids to eat the muffins.
Note: I switched to using unbleached muffin wrappers last year instead of spraying the pans. I order mine through Amazon: If You Care Unbleached Large Baking Cups, 60-Count Boxes (Pack of 24) which are $33.60. Ordering them through Subscribe and Save saves you an additional 15% bringing the price down to $28.56. You can sign up for Subscribe and Save to get the cheaper price, and change your option to one order only. I have mine set for every 6 months.
Chocolate Ricotta Muffins
Makes about 36 muffins
Adapted from Mollie Katzen’s Sunlight Cafe
2 1/3 cups unbleached all-purpose flour
2 /13 cups white whole wheat flour
3/4 teaspoon salt
4 tsp baking powder
12 T unsweetened cocoa
1 T nutmeg
1 1/2 cup organic sugar or 1 cup organic sugar and 1/2 cup honey
1 cup semisweet chocolate chips
2 cups whole milk ricotta
4 large eggs
2 2/3 cups milk
2 tablespoon vanilla extract
8 T coconut oil
1. Preheat oven at 350 degrees. Either use olive spray on standard size muffin pans or line the muffins pans with If You Care Unbleached Large Baking Cups, 60-Count Boxes (Pack of 24)s.
2. Mix together the flour, salt, baking powder, cocoa, nutmeg, chocolate chips, and sugar in large bowl, making sure you have enough room for the liquid ingredients.
3. Mix together the ricotta and eggs with a stand-mixer, adding the eggs one at a time. After the eggs are thoroughly incorporated, mix in the milk very slowly to prevent splashing and then the vanilla.
4. Add the ricotta mixture to the dry ingredients. Mix until a few lumps remain. While mixing, make sure to scoop from the bottom of the bowl to prevent flour from being left behind.
5. Put mixture into the muffin cups. Bake for 18 to 20 minutes until the muffins are done.
6. Let cool for at least 30 minutes.
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