Status report and Chocolate Ricotta muffins
My garage freezer inventory:
* 1 9”x 13” pan of eggplant parmesan
* 3/4 of a large baked ziti in three portions
* 2 8-cup containers vegetable soup
* 1 3-quart and 1 4-cup container of beef stew
* 1 9″x13″ pan of rotini with goat cheese, spinach and red pepper sauce divided into individual servings
* 6 bean and sausage enchiladas (1 dinner and leftovers if Boyfiend doesn’t gorge himself)
* 1 tray (3 meals) chicken enchiladas
* 2 8-cup containers of chicken soup
* half a batch of chocolate chip cookie dough
* 6 cranberry muffins
* 6 strawberry mango muffins
* 18 blueberry pancakes
I’ve also got a bunch of chocolate ricotta muffins I baked tonight that still need to be wrapped and frozen, one more chicken defrosting in the fridge, and three more cups of shredded zucchini. I may just make zucchini cakes for dinner one night instead of more bread or muffins.
The chocolate ricotta muffins were not on the list of things to freeze. I had a huge tub of ricotta and ended up with a few cups left. I made yet another baked pasta dish to get us through dinner for the rest of the week and still had over a cup of ricotta that needed to be used by the 30th of this month, something unlikely to happen if this baby ever pops out. So I turned to Mr. Google and found a lovely recipe for Lemon Ricotta muffins that called for 3/4 cup of ricotta. The recipe called for blueberries which I have and lime zest, which I don’t, but would replace with orange. I was ready to make them but thought I’d quickly look for a recipe that called for a bit more ricotta. When I saw chocolate and ricotta together along with the phrase “chocolate cheesecake,” looked at the recipe and saw it called for more ricotta, I was sold and looked no further.
Chocolate Ricotta Muffins
from Joy of Baking.com
1 cup ricotta cheese
2 large eggs
1 1/3 cup (320 ml) milk
1 tablespoon pure vanilla extract
4 tablespoons (57 grams) unsalted butter, melted and cooled
2 1/3 cups (325 grams) all-purpose flour
1 cup (200 grams) granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup (35 grams) Dutch processed cocoa powder, sifted
1 cup (170 grams) semisweet chocolate chips
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.
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