m. c. de marco: To invent new life and new civilizations...
The New Kitchen Cookbook
Chocolate Ricotta Mini Muffins
I had some ricotta but no almonds or lemon zest, so with some difficulty I found a muffin recipe that involved ricotta and something besides lemon: Chocolate Ricotta Muffins. My main change was in proportion of maxi to mini muffins: I made 24 mini muffins and 6 maxi ones (the latter because I didn’t have time to wait for the tin to cool in between).
Makes about 36 mini-muffins.
- 2 1/3 c. white flour
- 7 T. unsweetened cocoa
- 2 tsp baking powder
- ¾ tsp salt
- 1 c. sugar
- 1 c. ricotta
- 2 eggs
- 1 1/3 c. milk
- 4 T. melted butter
- 1 T. vanilla
- 1 c. semi-sweet chocolate chips
- Preheat oven to 350° (with convection).
- Spray muffin tins.
- Mix dry ingredients in a large bowl.
- Mix wet ingredients in a smaller bowl, first beating the eggs into the ricotta individually, then as a free-for-all.
- Pour wet ingredients into dry and mix minimally.
- Fold in extra ingredients.
- Bake 12–20 minutes depending on size, or to the toothpick test. (Beware of melted chocolate chips when testing.)
- Cool in pan until they’re cool enough to twist and extract.
I’m considering putting the mascarpone glaze from these muffins on top, possibly with a change to the flavoring to make it more interesting–say, anise or orange extract.
Cut in half, that would be:
- ½ c. powdered sugar
- ½ tsp. extract
- 1 T. milk or half-and-half
- 1 T. mascarpone
Whisk until smooth and drizzle.