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Chocolate Mint Muffins
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Description
This is my first post in Tasty Kitchen. Mint and chocolate together, and the ricotta mixture gives a soft cloud-like texture. The original recipe was for a cake covered with chocolate icing and sprinkled with almond slivers but, given the heat, I decided to do something to nibble on any time I felt like eating something sweet. Cool.
Ingredients
- ½ pounds, ⅞ ounces, weight Sugar
- 3-⅝ ounces, weight Butter
- 7-½ ounces, weight Eggs
- ½ pounds, ⅞ ounces, weight White Flour 00
- 7 ounces, weight Ricotta
- 2-⅞ ounces, weight Dark Chocolate Chips
- 8 tablespoons, 5-⅝ pinches Mint Syrup
- 1 pinch Salt
- 1 teaspoon Baking Powder
Preparation
Mix sugar with butter until creamy smooth. Add eggs, flour, ricotta and chocolate chips, mixing thoroughly. Mix in mint syrup, a pinch of salt and baking powder.
Place the mixture into cups and bake in a preheated oven at 190°C for 30 minutes, checking for doneness with a toothpick. Remove from the oven and let cool.
Store in the refrigerator. Great eaten cold.
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