4 oz semisweet baking dark chocolate, finely chopped
1 cup low-fat ricotta cheese
4 tbsp melted butter
2 eggs
1 1/3 cups 1% milk
1 tsp vanilla
Instructions
Preheat oven to 350. Spray 2 muffin pans with nonstick cooking spray. In a large bowl, combine the flours, salt, baking powder, sugar, cocoa and dark chocolate.
In another large bowl, beat the ricotta with melted butter. Add eggs and beat well. Whisk in the milk and vanilla. By hand, fold in the dry ingredients and gently mix until combined.
Fill muffin tins 2/3 full with batter and bake for approximately 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 30 minutes.
