I had a pot of ricotta that is expiring today and I was just contemplating making this pasta recipe, when I stumbled on The Curvy Carrot's blog and this recipe. I made a few small changes, and substituted the blueberries for dark chocolate (can't live without it, sorry) and drizzled them with lemon syrup to make them a bit more lemony. They taste great, the ricotta makes them feel light and the lemon syrup gives them a bit of tang and sweetness that goes well with the dark chocolate. The size of the mini-muffins is just perfect for grazing :)
Ricotta and chocolate mini-muffins with lemon syrup
makes about 16 mini-muffins (using cupcake molds)
- 1 cups all-purpose flour
- 1 cup wholemeal flour
- 1/2 cup granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup semi-skimmed milk
- 113gr (8 tablespoons or1 stick) unsalted butter, softened
- 2 large eggs
- zest of 2 lemons plus juice of half (the other half will go into the syrup)
- a small handful of dark chocolate chips or chocolate cut into small pieces (about 30-40grams)
for the lemon syrup:
- juice of half a lemon
- 25gr or 1/8cup sugar
- 50ml water (little less than 1/8cup)
- Preheat the oven to 200C (400F) degrees.
- Line a muffin tin with desired paper liners, or spray with cooking spray.
- In a large bowl, combine the flours, sugar, baking powder, and salt, mixing well.
- In another bowl, mix the ricotta cheese, milk, and butter at low-speed with a handheld mixer.
- Add the eggs, one at a time, mixing well after each addition.
- Add the lemon zest and then the lemon juice, mixing well.
- On low speed, slowly add the dry ingredients to the wet ingredients, until just combined.
- Fold in the chocolate and make sure its combined well so all cupcakes get a bit :)
- Evenly divide the batter between your tins, and bake until golden brown on top, about 25 minutes.
- While the mini-muffins are baking, combine the half lemon's juice with the sugar and 50ml water in a small saucepan.
- Bring to the boil. Boil until reduced by half or has a syrup consistency.
- When the muffins are done, with a spoon, pour over a spoonful of the syrup to each muffin and put on a rack so the excess syrup (if any) comes out, although this shoul;d not make a mess or ruin the paper cups!
- Leave to cool and enjoy!