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Chocolate Mint Muffins

by on July 21, 2010 in Breads, Muffins July 21, 2010 BreadsMuffins
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Prep:

Cook:

Level: Easy

System:

12

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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