Chocolate Ricotta Muffins

In my long term creative goals, I dream of inspiring more people to cook. I still haven't figured out whether I will do this by growing food and teaching classes, sewing colorful items for the kitchen, or getting better at writing and photography centered around food. Still, I imagine someone who rarely makes food from scratch realizing that they are ready to learn to enjoy food by cooking it. They might not feel completely at home in front of the stove, but they are ready to try. In my dream world, it doesn't take much more than a well made apron and a simple recipe to inspire someone to try home cooking.

I would also invite this person to plant or harvest vegetables from my big, lush, someday garden full of an abundance of fruits and vegetables. Once they tasted a salad brightened with leaves of fresh basil and learned to mix up their own vinaigrette, I might suggest some simple baking. I've always loved how little effort it takes to mix up pancake batter or a batch of muffins even on a busy day. I suspect that most of you reading this you are no stranger to home baking (but I'm afraid I don't know you that well so I could be wrong), but I'd like to introduce everyone to the delights of simple baked goods coming out of your own oven.

I know that many muffin recipes have appeared here before, but I had some leftover ricotta and decided to make these which are fluffy and not over the top with chocolate. They do walk a thin line between muffin and cupcake so you can choose to eat them for breakfast or dessert (cream cheese frosting anyone?) but there is no fuss involved in making them and frosting is certainly not necessary.

Chocolate Ricotta Muffins
Adapted from Sunlight Cafe by Mollie Katzen

2 1/3 cup flour
3/4 teaspoon salt
2 teaspoons baking powder
6 rounded tablespoons unsweetened cocoa
1 cup sugar
1 cup chocolate chips
1 cup ricotta cheese
2 eggs
1 1/3 cups mik
1 tablespoon vanilla
4 tablespoons butter, melted

Preheat the oven 400' Whisk together the four, salt, baking powder, cocoa, sugar and chocolate chips. In a separate bowl, mix the ricotta, eggs, milk and vanilla until smooth. Pour the wet ingredients and the melted butter into the dry ingredients. Stir until the wet ingredients are incorporated, a few lumps are okay. Spoon into greased muffin tins. Place muffins in the oven and reduce the heat to 350' Bake for about 20 minutes, until a skewer comes out clean or the muffin springs back when lightly pressed in the middle. Let cool for 10 minutes and remove from muffin tin for further cooling. Makes about 12 muffins.



 

Blueberry Muffins

Do you ever have those mornings where you had planned to accomplish four things before 8 am and and when the time comes, your bed is too warm and wonderful? Then, of course, when I do get up I wish I had been up for an hour already and gotten some of those things out of the way. Oh well. I'm glad that right now almost all of my deadlines and projects are self imposed so if I let things slide a little, I can get caught up later.

One thing I have no trouble making time for in the morning is a batch of muffins. On the days when my morning needs a little extra love, I stir together flours and melt butter and in almost no time at all muffins are baking in the oven. I already have three muffin recipes on this blog so there isn't much more I can say about muffins. My favorites, which I haven't shared here yet, are bursting with blueberries. My muffins are usually small and a little homely, but what they lack in looks, they make up for in flavor. They are easily portable and great for sharing which keeps me from eating all of them in one sitting.



Blueberry Muffins
I've tried many many muffin recipes and I've discovered that one of my favorites uses plain yogurt for the liquid. It makes a slightly crisp exterior and a lovely texture, but you could also use milk or buttermilk instead. I let the blueberries provide most of the sweetness, but you can add more maple syrup to yours if you want. I love using spelt flour for muffins, but again feel free to use the flours you like. This recipe was inspired by Melissa Clark's Maple Blueberry Tea Cake in Cook This Now.

1 1/4 cups whole spelt flour
1/4 corn meal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1/2 cup maple syrup
1 egg
6 tablespoons (3 ounces) unsalted butter, melted.
1 cup blueberries (frozen or fresh)

Preheat the oven to 400' and butter 8 muffin cups (or fill them with paper liners). Whisk together the flour, corn meal, baking powder, baking soda, and salt. In a two cup measuring cup, measure the yogurt and maple syrup. Add the egg and beat briefly to combine. Pour the liquid ingredients and the melted butter into the dry ingredients. Stir just to combine. Add the blueberries and stir to distribute them throughout the batter. Fill each muffin cup 3/4 of the way full. Bake for about 20 minutes or until a skewer inserted in the middle comes out clean. Let cool for a few minutes before eating.