-
1
Preheat the oven to 177u00b0C ( 350 F ) for 10 minutes.
-
2
In a large bowl, add the ricotta & whisk it loose. Now, add the beaten eggs & whisk them well into the ricotta. Add the milk, vanilla extract & the cooled melted baking margarine & whisk it all in. Set aside.
-
3
In another large bowl, add the 2 flours. Mix them well. Add the baking powder & the sugar & mix well. Now, add the cacao powder but sieve it above the bowl. Mix well but keep the air in!
-
4
Add the wet ingredients to the dry ingredients. Don't overmix!
-
5
Finally, add the dark chocolate chips & fould them into the batter, evenly divided.
-
6
Take an oven rack & place a Silpat or baking sheet on it. I take 2 larger silicon flower mats.
-
7
I don't have to grease them because they are silicon ones. They have a flower pattern on the bottom. Fill the muffin forms with 3/4 of the batter.
-
8
Fill the remaining holes & place into the preheated oven in the bottom of your oven. Bake for 20 to 25 minutes until a pin is inserted into the middle of the muffins to check if they are done. I tested after 20 minutes with a pin & they weren't ready so I added 5 minutes more.
-
9
When ready, well risen & baked through, c arefully lift the baking tray out of the oven with the help of oven gloves & place onto cooling racks. Leave the muffins for about 5 to 10 minutes into the flower moulds so that they won't stick & can cool off a bit. That way, the muffins will shine locely & get that beautiful flower pattern on the bottom. After 10 minutes, carefully turn them over & place on wire racks to cool down completely!
-
10
When completely cool, store in a cookie box.
