Ricotta Cocoa Muffins

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I prepared these muffins in a whim and impulsive baking is perhaps the best baking experience I’ve ever heard. I baked a batch of these for my aunt with less than 45 minutes at hand. Cocoa, chocolate chips and walnuts – you gotta be a massive chocoholic to like these muffins. Pavan was my sous chef this time, carefully following my anal instructions step by step. We had a couple of set backs in the kitchen, but was the outcome worth it? I think so!

Ingredients

  • 250 g all purpose flour
  • 250 g caster sugar
  • 50 g cocoa, sifted
  • 1 tsp baking powder
  • Pinch of salt
  • 80 g chocolate chips
  • 80 g walnuts, chopped
  • 200 g Ricotta cheese
  • 2 eggs
  • 300 ml milk
  • 60 g butter, softened
  • 1 tsp pure vanilla extract

Makes 21 muffins

Method

  • Preheat your oven to 180 C. Line two 12-hole muffin tins with wrappers or you can bake them in two batches.
  • Combine the flour, salt, baking powder, cocoa and sugar. Set aside.
  • Beat the eggs, one at a time into the ricotta cheese using an electric beater. Now, add butter and continue to beat.
  • Pour the milk and beat for a couple of minutes further. Add the vanilla essence and combine well.
  • Pour the ricotta mixture into the flour mixture and fold well until all the ingredients are incorporated.
  • Add the chocolate chips and the chopped walnuts.
  • Spoon the muffin batter into the prepared tins and bake for 30 minutes until the muffins are risen.
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