Wholemeal Spelt Chocolate Ricotta Muffins With Dark Chocolate Chips

Ingredients

The wet ingredients:
235 gr fresh sheep's ricotta, well drained
2 large organic eggs, beaten loose
1 tablespoon vanilla extract ( I use home made )
57 gr of melted baking margarine, cooled
The dry ingredients:
60 gr of Dutch unsweetened cacao powder
170 gr of dark chocolate chips

Preparation

1
Preheat the oven to 177°C ( 350 F ) for 10 minutes.
2
In a large bowl, add the ricotta & whisk it loose. Now, add the beaten eggs & whisk them well into the ricotta. Add the milk, vanilla extract & the cooled melted baking margarine & whisk it all in. Set aside.
3
In another large bowl, add the 2 flours. Mix them well. Add the baking powder & the sugar & mix well. Now, add the cacao powder but sieve it above the bowl. Mix well but keep the air in!
4
Add the wet ingredients to the dry ingredients. Don't overmix!
5
Finally, add the dark chocolate chips & fould them into the batter, evenly divided.
6
Take an oven rack & place a Silpat or baking sheet on it. I take 2 larger silicon flower mats.
7
I don't have to grease them because they are silicon ones. They have a flower pattern on the bottom. Fill the muffin forms with 3/4 of the batter.
8
Fill the remaining holes & place into the preheated oven in the bottom of your oven. Bake for 20 to 25 minutes until a pin is inserted into the middle of the muffins to check if they are done. I tested after 20 minutes with a pin & they weren't ready so I added 5 minutes more.
9
When ready, well risen & baked through, c arefully lift the baking tray out of the oven with the help of oven gloves & place onto cooling racks. Leave the muffins for about 5 to 10 minutes into the flower moulds so that they won't stick & can cool off a bit. That way, the muffins will shine locely & get that beautiful flower pattern on the bottom. After 10 minutes, carefully turn them over & place on wire racks to cool down completely!
10
When completely cool, store in a cookie box.

Tools

Comments

Helen Pitlick's picture

So pretty!

ellie's picture

Hi, is this recipe available using cups, teaspoons etc...not grams

About

I so love making these lovely wholemeal spelt flour chocolate & ricotta muffins. I added dark choclate chips. These muffins are so good as breakfast & they are not too sweet! I like them that way! It is breakfast after all! These really fill me up!

I wish you & your families all a Happy Easter!!!!!

Yield:

1 servings

Added:

April 2, 2010

Creator:

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