1 ½ cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
¼ cup cocoa powder½ tsp. cinnamon
1 tsp. instant espresso½ tsp. salt
1-cup part-skim ricotta cheese
1 stick softened organic butter or light olive oil
¾ cup raw brown sugar or cane sugar
2 whole eggs, at room temperature
1 cup low-fat buttermilk or sour cream
1 tsp. vanilla or chocolate extract
1-cup mini semi-sweet chocolate morsels
Preheat oven to 350° F. Line 12 muffin cups. Sift together flour, baking powder, baking soda, cocoa, cinnamon and salt. Stir in chocolate morsels. Set aside. In food processor blend ricotta, butter/oil, sugar, eggs, milk and extract. Pour over flour mixture and stir being sure not to over mix. Scoop into muffin cups and bake 20 minutes or until toothpick comes out clean.
© 2008 Amanda Dalmath
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