Chocolate ricotta muffins

These little gems have protein and fiber and got my kids approval. They freeze well which is great for busy mornings. They are dense, fudgy, semi-sweet and filling.

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1 1/4 cups wheat flour

1 egg, beaten

1/4 cup half and half

1/4 cup strong coffee

1/2 cup sugar

7 tablespoons unsweet cocoa powder

1/2 teaspoon vanilla

1/2 teaspoon salt

1/2 cup ricotta

1 teaspoon baking powder

1/4 cup vegetable oil

1 cup semi sweet mini chocolate chips, divided

Preheat the oven to 350 degrees. Prepare a muffin pan with 12 wells. Mix all ingredients until just combined. Do not over mix. Fill each well 3/4 full. Sprinkle some chocolate chips on top. Bake for 15-18 minutes or until toothpick inserted comes out clean. This makes 12 cupcake sized muffins.

 

 

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