Chocolate Ricotta Muffins
nonstick cooking spray, for the pan
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 unsalted butter, melted

Preheat the oven to 350F. Lightly spray 12 standard-sized (2 1/2 inch
diameter) muffin cups with nonstick spray. Combine the flour, salt,
baking powder, cocoa, and sugar 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 okay. Spoon the batter into the prepared
muffin cups. For smaller muffins, fill the cups about 4/5 of the way.
For larger muffins, fill them even with the top of the pan.
Bake in the middle of the oven for to 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.

Source: Not revealed by author of this post.