Chocolate Ricotta Muffins

This recipe is a great option for breakfast, lunch boxes, or an after school snack sometimes all in the same day. It's especially good for those who don't like regular breakfast foods.

Yield: 1 1/2 dozen
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 208
  • Fat: 8g
  • Saturated fat: 3g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 5g
  • Fiber: 1g
  • Cholesterol: 32mg
  • Iron: 1mg
  • Sodium: 181mg

Ingredients

  • Cooking spray
  • 2 1/3 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup semisweet chocolate chips
  • 1/3 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup ricotta cheese
  • 2 large eggs, lightly beaten
  • 1 1/3 cups 2% or whole milk
  • 1 teaspoon pure vanilla extract
  • 1/4 cup canola oil

Preparation

  1. Preheat the oven to 350°. Spray a 1/4-cup muffin tin lightly with cooking spray.
  2. Mix the flour and next 5 ingredients (through salt) in a large bowl.
  3. Place the cheese in a medium bowl. Add the eggs, one at a time, beating well after each addition. Whisk in the milk and vanilla until blended. Fold the cheese mixture and oil into the flour mixture until just blended.
  4. Spoon the batter into the muffin cups, and bake 25 minutes, or until a wooden pick inserted into the center comes out clean. Remove the muffins from the pans immediately, and cool on a wire rack.
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