Friday, May 2, 2014

Chocolate Ricotta Muffins

Last night I told you that I could not possibly come up with another chocolate muffin recipe. I was so very wrong. I had never made chocolate ricotta muffins before. Yes, I managed to find another way to slip chocolaty goodness into a muffin pan in a unique and delicious manner. I will never say never again....

Chocolate Ricotta Muffins
Makes 12
2 cups rolled oats
1 cup flour
½ cup cocoa powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup sugar
1 tbsp apple cider vinegar
¼ cup milk
15 ounces ricotta cheese
2 bananas
¾ cup melted butter
2 eggs
1 tsp vanilla extract
1 cup chocolate chips
Preheat your oven to 350 degrees, and oil a muffin pan. Using a high speed blender, blend the oats into a flour. Stir the oats, baking powder, baking soda, sugar, flour, salt, and cocoa powder together in a large bowl. Use the blender again to blend together all the remaining wet ingredients except for the chocolate chips. Add the wet and dry ingredients together along with the chocolate chips, stirring until just mixed. Divide the batter between the prepared muffin holes.  Bake for 20 minutes, or until a toothpick comes out clean. Let the muffins cool for 5 minutes before removing to a cooling rack.

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