Chocolate ricotta muffins

MAKES 12 TO 14 MUFFINS

2-1/3 cups unbleached all-purpose flour

3/4 teaspoon salt

2 teaspoons baking powder

6 to 8 tablespoons unsweetened cocoa

1 cup sugar

1 cup semisweet chocolate chips

1 cup ricotta cheese

2 large eggs

1-1/3 cups milk

1 tablespoon vanilla extract

4 tablespoons (1/2 stick) unsalted butter,

melted

Preheat oven to 350 degrees. Lightly spray 12 standard (2-1/2-inch diameter) muffin cups with nonstick spray.

Combine flour, salt, baking powder, cocoa, sugar and chocolate chips in a medium-sized bowl.

Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition. Add the milk and vanilla, and whisk until thoroughly blended.

Pour the ricotta mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are OK.

Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top. If you have extra batter, spray one or two additional muffin cups with nonstick spray and fill with the remaining batter.

Bake in the middle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

Note: If you fill the cups four-fifths full, this recipe could yield 20 to 24 muffins.

From Mollie Katzen's Sunlight Cafe

Nutrition facts per serving: 225 calories, 7 g fat, 4 g saturated fat, 15 mg cholesterol, 37 g carbohydrates, 5 g protein, 205 mg sodium, 2 g fiber