Chocolate “Sin-Semilla” Raspberry Muffins

Yield: 18 servings  

 

Ingredients:

2 1/3 cups flour

1 cup sugar

¾ cup semisweet chocolate chips

1/3 cup cocoa

2 teaspoons baking powder

¾ teaspoon salt

1 cup ricotta cheese

½ cup raspberry puree - strained

2 large eggs, lightly beaten

1 1/4 cups milk

1 teaspoon vanilla

¼ cup canola oil

Cooking spray

 

Instructions:

Preheat oven to 350 degrees. Spray ¼ cup muffin tins with cooking spray. In a large bowl, mix flour, sugar, chips, cocoa, baking powder and salt.

 

In a medium bowl mix cheese with eggs, one at a time, beating well after each addition. Whisk in milk, raspberry puree and vanilla until blended. Fold cheese mixture, chocolate chips and oil into flour mixture until just blended. Spoon batter into muffin cups.

 

Bake 25 minutes or until wooden pick inserted in center comes out clean. Remove from pans immediately and cool on a wire rack.

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