Chocolate Ricotta Muffins Food

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CHOCOLATE-RICOTTA MUFFINS



Chocolate-Ricotta Muffins image

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.

Provided by HOOKEDONJESUS

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 35m

Yield 18

Number Of Ingredients 11

nonstick cooking spray with flour
2 ⅓ cups all-purpose flour
1 cup white sugar
¾ cup semisweet chocolate chips
2 teaspoons baking powder
¾ teaspoon salt
1 cup ricotta cheese
2 large eggs, lightly beaten
1 ⅓ cups milk
1 teaspoon vanilla extract
¼ cup canola oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 18 cups of a muffin tin with nonstick cooking spray that contains flour.
  • Mix flour, sugar, chocolate chips, baking powder, and salt together in a large bowl.
  • 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.
  • Fold cheese mixture and canola oil into flour mixture until just blended. Spoon batter evenly into the prepared muffin cups.
  • 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.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 29.6 g, Cholesterol 26 mg, Fat 7.3 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 2.5 g, Sodium 183.2 mg, Sugar 15.9 g

CHOCOLATE RICOTTA MUFFINS



Chocolate Ricotta Muffins image

These muffins are deeply chocolate flavored, and have the rich wholesomeness of the ricotta and the milk. Your taste buds will have a hard time believing they are low fat to

Provided by Steve P.

Categories     Quick Breads

Time 40m

Yield 12 large muffins, 12 serving(s)

Number Of Ingredients 12

nonstick cooking spray, for the pan
2 1/3 cups unbleached all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
6 -8 tablespoons unsweetened cocoa
1 cup sugar
1 cup semi-sweet chocolate chips
1 cup ricotta cheese (best with whole milk ricotta, but works with lowfat variety to further reduce fat content)
2 large eggs
1 1/3 cups milk or 1 1/3 cups 2% low-fat milk
1 tablespoon vanilla extract
4 tablespoons unsalted butter, melted (canola oil can be substituted for all or part of the butter)

Steps:

  • Preheat the oven to 350°F.
  • Lightly spray 12 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
  • Combine the flour, salt, baking powder, cocoa, and sugar in a medium-sized bowl.
  • Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition.
  • Add the milk and vanilla, and whisk until thoroughly blended.
  • Pour the ricotta mixture, along with the melted butter, into the dry ingredients.
  • Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
  • Fold in the chips, but don't overmix; a few lumps are okay.
  • Spoon the batter into the prepared muffin cups.
  • For smaller muffins, fill the cups about 4/5 of the way.
  • For larger muffins, fill them even with the top of the pan.
  • If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
  • Bake in the middle of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean.
  • Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool.
  • Wait at least 30 minutes before serving.

RICOTTA, WHITE CHOCOLATE CHIP, AND WALNUT MUFFINS



Ricotta, White Chocolate Chip, and Walnut Muffins image

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.

Provided by invictus

Categories     Quick Breads

Time 35m

Yield 16 serving(s)

Number Of Ingredients 11

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white chocolate chips
1/2 cup chopped walnuts
1 cup low-fat ricotta
1/2 cup canola oil
1 egg
1 cup sugar
1 teaspoon vanilla
2 tablespoons water

Steps:

  • 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.

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