Chocolate Ricotta Muffins

[NewGFMom]

This is my version of an Annalise Roberts Recipe. I liked the original, but it needed more flavor. I'm always trying to figure out how to add some protein into my son's diet. I added the almond flour and it gave them a slightly more complex texture and a bit more flavor.

Enjoy!

Dry Ingredients

1/2 cup sugar

1/4 cup cocoa powder

1 cup gluten free flour

1/2 cup almond meal/almond flour

1 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/4 tsp xanthan gum

3/4 cup chocolate chips

Wet ingredients

1 egg

1/2 cup ricotta cheese (whole milk or skim are both fine)

3/4 cup milk

2 tsp vanilla

3 TBSP canola oil

Preheat oven to 350 and grease a muffin tin, or line with muffin liners.

Mix up the dry ingredients in a large bowl.

Whisk together the wet ingredients in a separate bowl.

Create a well in the dry ingredients and pour the wet ingredients in and mix well.

divide the batter into the muffin tins. The recipe makes 10-11 muffins.

Bake for 18-20 minutes until the tops feel solid to the touch, or spring back when pressed.

They are very good.

[kenlove]

Yumm, Sure sounds good!

This is my version of an Annalise Roberts Recipe. I liked the original, but it needed more flavor. I'm always trying to figure out how to add some protein into my son's diet. I added the almond flour and it gave them a slightly more complex texture and a bit more flavor.

Enjoy!

Dry Ingredients

1/4 cup cocoa powder

1 cup gluten free flour

1/2 cup almond meal/almond flour

1 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/4 tsp xanthan gum

3/4 cup chocolate chips

Wet ingredients

1 egg

1/2 cup ricotta cheese (whole milk or skim are both fine)

3/4 cup milk

2 tsp vanilla

3 TBSP canola oil

Preheat oven to 350 and grease a muffin tin, or line with muffin liners.

Mix up the dry ingredients in a large bowl.

Whisk together the wet ingredients in a separate bowl.

Create a well in the dry ingredients and pour the wet ingredients in and mix well.

divide the batter into the muffin tins. The recipe makes 10-11 muffins.

Bake for 18-20 minutes until the tops feel solid to the touch, or spring back when pressed.

They are very good.

[larry mac]

Didn't have any almond meal, so I used some gluten-free oatmeal and flax meal instead.

This recipe contains no sugar, other than the chocolate chips. Luckily, at the last moment I noticed and added

[NewGFMom]

I'm SO sorry! These do have 1/2 cup sugar in them. One time I made them and I forgot the sugar until I was just about to put them into a muffin tin.

Been a little hazy-brained lately.

[gdobson]

I fixed these this evening with the oatmeal substitution that larrymac suggested - my daughter demolished 2 right off the bat - and she's not even the celiac!!

Thanks for the recipe.

[larry mac]

I really like the texture the ricotta cheese gives the muffins. It's smooth, yet heavy, and finely grained.

I tried a recipe with cottage cheese once but the kurds didn't blend well enough. I also frequently add a little sour cream to my baked goods, and it adds a light, springy texture. The ricotta cheese texture is a welcome change of pace.

BTW, I also used two eggs 'cause I always use at least two eggs. One just doesn't seem enough. Also, gotta have nuts in everything, so I added pecans & walnuts. And, upped the zanthan gum to 1 tsp (actually,

[JNBunnie1]

Made some bread this weekend. Dissapointing, as always. Thank God for muffins. Have yet to make a bad gluten-free muffin.

best regards, lm

Shoulda been at my house for my first muffin experiment. They turned out like hockey pucks and my boyfriend's coworkers wouldn't even eat them. Bleecccchhhh......

[NewGFMom]

I've tried 2 eggs in these and it made them slightly less dense. But I definitely prefer the richer 1 egg texture.

But try them with almond flour guys! You can get almond meal at Trader Joes or whole foods!

-Margaret