This is another great
recipe, the other being Cherry Ricotta Muffins, that uses ricotta in its batter.
Ricotta is a sweet, moist and grainy soft textured cheese that gives these
muffins a cheesecake-like taste and texture. While these muffins may have the
texture of the Cherry Ricotta Muffins their similarities end
there as these muffins also contain chocolate. In fact, they provide a
double dose of chocolate; one from cocoa powder and the other from
chocolate chips.
Dutch-processed cocoa powder gives these muffins a mild
chocolate flavor while, at the same time, coloring the batter a nice chocolate brown.
There are two types of cocoa powder; Dutch processed and natural
unsweetened cocoa powder. Of the two my preference in this recipe is
Dutch-processed mainly because I like how its more delicate flavor pairs
with the mild sweet flavor of the ricotta.
Ricotta (pronounced "rih-KAHT-tuh") means "recooked",
and is a rich Italian cheese made from the whey (watery residue from making
other cheeses, like mozzarella) that is cooked to produce a mild, nutty
flavored white cheese. It is very similar to our cottage cheese only it is
very perishable. Keep this in mind when buying ricotta, as once you open
the container it needs to be used within a few days. (To solve the problem of what to do with leftover
ricotta, I suggest the Cherry Ricotta Muffin recipe on the site or the
Breakfast Tiramisu.)
Ricotta comes in whole milk, low fat, or part skim and in this recipe I
suggest using the whole milk ricotta.
Preheat oven to 350 degrees F (177
degrees C). Place rack in the middle of the oven. Line 12 muffin pans with
paper liners or
spray with a non stick vegetable spray.
In a medium sized
bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating
well after each addition. Add the milk, vanilla extract, and cooled and melted
butter, mixing well. Set aside.
In a large mixing bowl,
whisk together the flour, sugar, baking powder, salt, and cocoa powder.
Add the ricotta mixture to the flour mixture. Stir just
until combined and then fold in the chocolate chips. Do not over mix this
batter or the muffins will be tough when baked.
Divide the
batter amongst the 12 muffin cups using two spoons or an ice cream scoop.
Place in the oven and bake about 20 minutes or until
lightly browned and a toothpick inserted in the center of a muffin comes out
clean. Remove from oven and place on a wire rack to cool.
Makes 12 regular-sized muffins.
Source:
Katzen, Mollie.
'Mollie Katzen's Sunlight Caf?. Hyperion. New York: 2002.
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