Photo by: Sophie32
Wholemeal Spelt Chocolate Ricotta Muffins With Dark Chocolate Chips
Food Ingredients:
The wet ingredients: 235 gr fresh sheep’s ricotta, well drained 2 large organic eggs, beaten loose 320 ml of semi – skimmed milk 1 tablespoon vanilla extract ( I use home made ) 57 gr of melted baking margarine, cooled The dry ingredients: 130 gr organic wholemeal spelt flour 130 gr white organic flour 200 gr of dark, raw cane sugar 3 teaspoons level of baking powder 60 gr of Dutch unsweetened cacao powder 170 gr of dark chocolate chips
Recipe 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.
Recipe source: Foodista recipe
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