Chocolate Ricotta Muffins Recipes
CHOCOLATE-RICOTTA MUFFINS
A friend of mine who owns a bed and breakfast gave me this recipe, and these chocolate-ricotta cheese muffins are fantastic. Great for breakfast, a snack, and also great in lunch boxes.
Provided by HOOKEDONJESUS
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 18 cups of a muffin tin with nonstick cooking spray that contains flour.
- Mix flour, sugar, chocolate chips, baking powder, and salt together in a large bowl.
- Place ricotta cheese in a bowl and add eggs, 1 at a time, beating well after each addition. Whisk in milk and vanilla extract until blended.
- Fold cheese mixture and canola oil into flour mixture until just blended. Spoon batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 22 to 25 minutes. Remove muffins from the pan immediately and let cool on a wire rack.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 29.6 g, Cholesterol 26 mg, Fat 7.3 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 2.5 g, Sodium 183.2 mg, Sugar 15.9 g
CHOCOLATE RICOTTA MOUSSE
This 4-ingredient mousse is very rich and oh so easy to make! Optional: top with whipped cream.
Provided by Bren
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly.
- Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses and let chill completely.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 29 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 0.2 g, Protein 9.4 g, SaturatedFat 5.9 g, Sodium 99.1 mg, Sugar 15.8 g
CHOCOLATE RICOTTA MUFFINS
These muffins are deeply chocolate flavored, and have the rich wholesomeness of the ricotta and the milk. Your taste buds will have a hard time believing they are low fat to
Provided by Steve P.
Categories Quick Breads
Time 40m
Yield 12 large muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Lightly spray 12 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
- Combine the flour, salt, baking powder, cocoa, and sugar in a medium-sized bowl.
- Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition.
- Add the milk and vanilla, and whisk until thoroughly blended.
- Pour the ricotta mixture, along with the melted butter, into the dry ingredients.
- Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
- Fold in the chips, but don't overmix; a few lumps are okay.
- Spoon the batter into the prepared muffin cups.
- For smaller muffins, fill the cups about 4/5 of the way.
- For larger muffins, fill them even with the top of the pan.
- If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
- Bake in the middle of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool.
- Wait at least 30 minutes before serving.
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