|Chocolate. Check. Cherries. Check|
Almonds. Check. Ricotta Cheese. Check?
Zuppa Tuscana and Italian Salad
This is our faux Olive Garden night.
Pancakes and Fruit Medley
Grilled Chicken, Brown Rice and Steamed Veggies
Black Bean and Chicken Burritos
Chocolate Ricotta Muffins with some adjustments
In an effort to use up what's in the fridge, I googled chocolate and ricotta and found this recipe. And it was really good, but I was feeling creative and added some more ingredients to the original recipe. Some chopped up maraschino cherries and almond extract.
1 cup ricotta cheeseAdded ingredients
2 large eggs
1 1/3 cup (320 ml) milk
1 tablespoon pure vanilla extract
4 tablespoons (57 grams) unsalted butter, melted and cooled
2cups (260 grams) all-purpose flour
1 1/4 cups (250 grams) granulated white sugar
2teaspoons baking powder
1/2 teaspoon salt
2/3 cup (60 grams) Dutch processed cocoa powder, sifted
1 cup (170 grams) semisweet chocolate chips
1/4 cup chopped maraschino cherriesDirections
1 tsp almond extract
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, almond 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 and cherries. 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.