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As part of my January Pantry Challenge, I decided to use up a 32 oz. container of whole milk ricotta which has been languishing in the back of the fridge since the beginning of December. I had planned on dividing up the container and freezing the ricotta, but never got around to it.
These muffins, which I adapted from Mollie Katzen’s Sunlight Cafe
Note: I switched to using unbleached muffin wrappers last year instead of spraying the pans. I order mine through Amazon: If You Care Unbleached Large Baking Cups, 60-Count Boxes (Pack of 24)
Chocolate Ricotta Muffins
Makes about 36 muffins
Adapted from Mollie Katzen’s Sunlight Cafe
Ingredients
2 1/3 cups unbleached all-purpose flour
2 /13 cups white whole wheat flour
3/4 teaspoon salt
4 tsp baking powder
12 T unsweetened cocoa
1 T nutmeg
1 1/2 cup organic sugar or 1 cup organic sugar and 1/2 cup honey
1 cup semisweet chocolate chips
2 cups whole milk ricotta
4 large eggs
2 2/3 cups milk
2 tablespoon vanilla extract
8 T coconut oil
The Method
1. Preheat oven at 350 degrees. Either use olive spray on standard size muffin pans or line the muffins pans with If You Care Unbleached Large Baking Cups, 60-Count Boxes (Pack of 24)
2. Mix together the flour, salt, baking powder, cocoa, nutmeg, chocolate chips, and sugar in large bowl, making sure you have enough room for the liquid ingredients.
3. Mix together the ricotta and eggs with a stand-mixer, adding the eggs one at a time. After the eggs are thoroughly incorporated, mix in the milk very slowly to prevent splashing and then the vanilla.
4. Add the ricotta mixture to the dry ingredients. Mix until a few lumps remain. While mixing, make sure to scoop from the bottom of the bowl to prevent flour from being left behind.
5. Put mixture into the muffin cups. Bake for 18 to 20 minutes until the muffins are done.
6. Let cool for at least 30 minutes.
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These look soooo yummy! Just curious…why did you switch to paper liners rather than just oil the muffin tins? So there must be 1,440 liners, and that makes them just $.02 cents per each. Interesting. I never even thought of using something like this…sure would make baking easier!
Because of the aluminum issue. I’m trying to avoid direct contact with the muffin pan. I do the same with parchment paper when I’m making cookies.
I like to use the unbleached liners also. I think I bought a box at Whole Foods once. I also like the printed ones, especially when the kids were younger. The unbleached are much better to use I am sure. I like them.
The muffins look really good. I never thought about using Ricotta, good idea.
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So glad I found this! I have a whole container of ricotta sitting in my fridge from where I miscalculated when making a batch of lasagna. I too love to use coconut oil and organic sugars!
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might try these with homemade ricotta – it can be a bit dry – this recipe looks perfect!
Blessings
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Homemade ricotta is pretty easy, isn’t it? I made it with rennet a long, long time ago, but I don’t remember how long the process took.
I always have tons of ricotta in the fridge waiting to be used so I saved this recipe to try. Looks yummy!
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