Double Chocolate Ricotta Muffins (Healthier Version)
Using most whole wheat flour and olive oil makes these muffins a lot healthier without losing any deliciousness. Super chocolaty, moist, and addictive, not only kids love it, but grown-ups also can't resist these yummy treats.
Ingredients
| 1 | cup |
ricotta cheese
|
|
| 2 | large |
eggs
|
|
| 1 ⅓ | cups |
milk
|
|
| 1 | tablespoon |
vanilla extract
pure |
|
| 1 | tablespoon |
butter, unsalted
melted and cooled |
|
| 3 | tablespoons |
olive oil
or canola oil, or light olive oil |
|
| 1 ½ | cups |
whole-wheat flour
or whole wheat pastry, or white whole wheat flour |
|
| ½ | cup |
all-purpose flour
|
|
| 6 | ounces |
brown sugar
1 cup |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅔ | cup |
cocoa powder
dutch processed and sifted |
|
| 6 | ounces |
chocolate chips
semi-sweet, 1 cup |
Directions
Preheat oven to 350℉ (180℃).
Place rack in the middle of the oven.
Line 16 muffin pans with paper liners or spray with cooking spray, or grease with butter.
In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition.
Pour in the milk, vanilla extract, cooled and melted butter, and vegetable oil, and whisk well. Set aside.
In another large bowl, sift together the flours, brown sugar, baking powder, salt, and cocoa powder.
Stir in the ricotta mixture into the flour mixture until moist and incorporated .
Then gently fold in the chocolate chips. Do not over mix.
Spoon the batter evenly among the 16 muffin cups.
Bake in the preheated oven for about 20 minutes or until lightly browned and a wooden stick inserted in the center comes out clean.
Cool in the pan on a wire rack for about 15 minutes.
Transfer the muffins onto the wire rack.
Serve warm, at room temperature or chilled.
The muffins can be kept in an air-tight container or a zip-lock bag in the fridge for about a week if they can last that long.
Nutrition Facts
Serving Size 72g (2.5 oz)
