Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Wholemal spelt chocolate ricotta muffins with dark chocolate chips

on 06/01/2011

Don’t you want to eat it right now???

tasty chocolate, sheep’s ricotta spelt muffins with dark chocolate chips

I so love-making these lovely wholemeal spelt flour chocolate & ricotta muffins. I added dark chocolate chips. These muffins are so good as breakfast & they are not too sweet! I like them that way! It is breakfast after all! These really fill me up!

Recipe: For 16 larger flower muffins
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 level teaspoons of baking powder
60 gr of Dutch unsweetened cacao powder
170 gr of dark chocolate chips
Method:
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!
Finally, add the dark chocolate chips & fold them into the batter, evenly divided.
5. Take an oven rack & place a Silpat or baking sheet on it. I take 2 larger silicon flower mats.
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.
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.
6. When ready, well risen & baked through, carefully 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 lovely & get that beautiful flower pattern on the bottom. After 10 minutes, carefully turn them over & place on wire racks to cool down completely!
7. When completely cool, store in a cookie box.
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18 responses to “Wholemal spelt chocolate ricotta muffins with dark chocolate chips

  1. FOODESSA says:

    Sophie…great place you’ve moved to. I really hope this will please you in reaching your expectations ;o)

    These muffins are absolutlely adorable as well as holding yummy ingredients…mummmm.

    Flavourful wishes,
    Claudia

  2. Choclette says:

    Oh wow, ricotta cheese in muffins – I’m going to have to try these.

  3. My oldest son would go crazy for these! I have a hard time getting him to eat breakfast and I bet he’d come back for seconds if I made him some. I love that they are so healthy too.

  4. Carolyn Jung says:

    I’ve been seeing so many recipes lately that use spelt flour in them. Am gonna have to give that a whirl. Would you say that spelt has a distinctive taste that you can notice in the finished baked good?

  5. betty says:

    oh my these look delicious and soo moist!

  6. Leah says:

    This was novel. I wish I could read every post, but i have to go back to work now… But I’ll return.

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  8. An interesting discussion is worth commennt.

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  11. Slub says:

    Thank you for pretty impressive post. I’ll be subscribing to your feed and I hope you post again soon.

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  16. melinda says:

    O M GOSH – those look simply divine! I will definitely try. Thanks!

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