RICOTTA, WHITE CHOCOLATE CHIP, AND WALNUT MUFFINS
This produces a very thick batter so hand mixing is best (unless you have a kitchen aid, which I do not). Also the batter is very sticky and I found that my second batch was easier to work with after it stood. The choice is up to you but I will let mine stand next time before filling the muffin cups. These little treasures taste wonderful with a cuppa afternoon coffee.
Provided by invictus
Categories Quick Breads
Time 35m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Coat muffin tins with nonstick cooking spray and set aside.
- In a small bowl, blend flour, baking powder and salt in a bowl.
- In a large bowl, whisk ricotta, canola oil, egg, sugar, vanilla and 2 tablespoons water until blended. Add flour mixture and stir until combined. Add chocolate chips and walnuts to mixture and stir until just combined.
- Bake at 375 degrees for 25 minutes or until toothpick inserted in centers comes out clean.
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Florence McMurren
[email protected]These muffins were good, but not great. They were a bit dry and the flavor was bland. I think they would have been better with some added spices or fruit.
Victor Mingo
[email protected]I made these muffins for my family and they were a hit! Everyone loved them. They were easy to make and turned out perfectly. I will definitely be making them again.
Desmond Cane
[email protected]These muffins were absolutely delicious! They were moist and fluffy, with a perfect balance of sweetness and saltiness. The ricotta cheese added a lovely creaminess, and the white chocolate chips and walnuts gave them a wonderful crunch. I will defin