Chocolate Ricotta Muffins

Another fine use for leftover ricotta. Frankly, I think the stuff is underrated as a baking staple. Yay ricotta!

2 1/3 cups flour
1 cup sugar
1 cup semisweet chocolate chips (plus more to taste --ed. ;)
1/3 cup cocoa
2 teaspoons baking powder
3/4 teaspoon salt
1 cup ricotta cheese
2 large eggs, lightly beaten
1 1/3 cups milk
1 teaspoon vanilla
1/4 cup melted butter or oil

Preheat oven to 350 degrees. Line muffin tins with papers, or spray with nonstick spray if you prefer a paperless muffin. In a large bowl, combine flour, sugar, chips, cocoa, baking powder and salt.

In a separate bowl, combine ricotta with eggs and beat well. Whisk in milk, vanilla, and melted butter until well blended. (I did this in my stand mixer, then did the following step in reverse, adding the dry ingredients to the wet --ed.) Fold ricotta mixture into flour mixture until just blended. Spoon batter into muffin cups. (It's sticky! --ed.)

Bake 25 minutes or until wooden pick inserted in center comes out clean. Remove from pans immediately. Admire.

Fresh out of the oven, with the chocolate chips all melted, these are just heavenly.