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Preheat oven to 350 degrees F (177
degrees C). Place rack in the middle of the oven. Line 16 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 16 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 16 regular-sized muffins.
Source:
Katzen, Mollie.
'Mollie Katzen's Sunlight Cafe. Hyperion. New York: 2002.
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