Ingredients
-
2 1/2
-
2
-
1/4
-
3/4
-
1/2
-
1
-
1/2
-
1
-
1
-
1
-
2
-
-
-
-
Directions
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 , Have to agree, these are delicious little treasures Thank you for adding the note regarding the batter – thick and sticky would have had me a touch worried Did as suggested and let the batter stand for 20 minutes before filling the muffin cups The ingredients came together to make for a very delicious muffin just as I expected We enjoyed – looking forward to serving to family and friends and the recipe made it to my ‘make and take’ cookbook
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Steps
|
1
Done
|
Heat Oven to 375 Degrees. Coat Muffin Tins With Nonstick Cooking Spray and Set Aside. |
|
2
Done
|
in a Small Bowl, Blend Flour, Baking Powder and Salt in a Bowl. |
|
3
Done
|
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. |
|
4
Done
|
Bake at 375 Degrees For 25 Minutes or Until Toothpick Inserted in Centers Comes Out Clean. |
