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Author Notes: I don't deprive myself of any of the foods I enjoy, and chocolate is high on the list. These cupcakes provide a hefty dose of chocolate, but they are made of all natural ingredients, so you can feel indulge without the guilt.
These muffins are from one of my favorite cookbooks - Sunlight Cafe, by Mollie Katzen. Today, I made an amazing discovery. I added a bit of extra milk and flour to the extra muffin batter (I had about a cup left after I filled all twelve cups in my muffin tin) and made pancakes. Wow! They were amazing, and it felt great to put the extra batter to a good purpose. Plus the kids were delighted to oblige. There's nothing like chocolate to wake up your taste buds! —Ordinary Blogger (Rivki Locker)
Makes 12 muffins
- 1 cup white flour
- 1 1/3 cups whole wheat pastry flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 7 tablespoons cocoa powder (preferably Dutch unprocessed)
- 1 cup sugar
- 1 cup semisweet chocolate chips
- 2 eggs
- 1 cup ricotta cheese
- 1 1/3 cups milk
- 1 tablespoon vanilla extract
- 4 tablespoons melted butter
- 1/4 cup whole wheat flour (optional extra for pancakes)
- 1/2 cup milk (optional extra for pancakes)
- Preheat the oven to 350*. Spray 12 standard muffin cups with non-stick spray.
- Combine the flours, salt, baking powder, cocoa powder, sugar, and chocolate chips in a large bowl.
- In a separate bowl, combine the ricotta, eggs, milk, vanilla, and butter.
- Pour the ricotta mixture into the dry ingredients and use a wooden spoon to mix it until it's well combined. DO NOT OVER-MIX.
- Spoon the batter into the prepared muffin cups. Fill them to the top if you like them large, or a bit less if you like them smaller. (If you want to make pancakes, leave over about a cup of batter.)
- Bake for about 25 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for at least 1/2 hour before removing from the muffin tins.
- (If you have any extra batter and care to have a really decadent breakfast, add the extra flour and milk to the cup of batter. Heat a cast iron or nonstick pan and spray with nonstick spray. Spoon the batter in and cook for 2-3 minutes per side on medium low heat. Serve warm.)