Walnut, ricotta and chocolate muffins
Published on 10 November 2014
Favourites stay in this browser only. Sign in to save them to your account.
Selections and your current step are saved in this browser for this recipe.
Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Delicious, very soft muffins from the Ho Voglia di Dolce blog.
I made a small variation: with only 200 g ricotta available, I substituted 50 g plain yoghurt. The result? Delicious!
INGREDIENTS FOR 12 MUFFINS
220 g '00' flour
40 g unsweetened cocoa powder
180 granulated sugar
250 g ricotta (or 200 g ricotta and 50 g plain yoghurt)
80 ml seed oil
1 large egg
100 g chopped walnuts
60 g chocolate chips
1 sachet vanillin
1 and a half teaspoons baking powder
Half a teaspoon bicarbonate of soda
2/3 tablespoons milk
I sift the flour, baking powder and bicarbonate of soda.
I sift the cocoa.
I add the sugar and vanillin.
The chocolate chips.
The chopped walnuts, reserving some for the tops.
I mix the ingredients well.
In a bowl, I whisk the ricotta, yoghurt if used, eggs and seed oil.
I pour the liquid mixture over the dry ingredients.
I combine, adding 2/3 tablespoons milk if too stiff.
I mix without overworking.
I divide between paper cases in a muffin tin.
I sprinkle the reserved chopped walnuts on top.
I bake at 180°C for 25 minutes. Check with a skewer: if dry, they are ready.
Cool on a rack.
Now enjoy!
I made a small variation: with only 200 g ricotta available, I substituted 50 g plain yoghurt. The result? Delicious!
INGREDIENTS FOR 12 MUFFINS
220 g '00' flour
40 g unsweetened cocoa powder
180 granulated sugar
250 g ricotta (or 200 g ricotta and 50 g plain yoghurt)
80 ml seed oil
1 large egg
100 g chopped walnuts
60 g chocolate chips
1 sachet vanillin
1 and a half teaspoons baking powder
Half a teaspoon bicarbonate of soda
2/3 tablespoons milk
I sift the flour, baking powder and bicarbonate of soda.
I sift the cocoa.
I add the sugar and vanillin.
The chocolate chips.
The chopped walnuts, reserving some for the tops.
I mix the ingredients well.
In a bowl, I whisk the ricotta, yoghurt if used, eggs and seed oil.
I pour the liquid mixture over the dry ingredients.
I combine, adding 2/3 tablespoons milk if too stiff.
I mix without overworking.
I divide between paper cases in a muffin tin.
I sprinkle the reserved chopped walnuts on top.
I bake at 180°C for 25 minutes. Check with a skewer: if dry, they are ready.
Cool on a rack.
Now enjoy!
Original source: https://incucinaconlilly.com/2014/11/10/muffin-noci-ricotta-e-cioccolato/
Reserved advertising space · no adverts are active