Chocolate Cheesecake MuffinsFrom SCHOOL HOUSE BED & BREAKFAST INN
2 1/3 cups flour
1 cup sugar
1 cup semisweet chocolate chips
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon salt
1 cup ricotta cheese (or small curd cottage cheese)
2 large eggs, lightly beaten
1 1/3 cups milk
1 teaspoon vanilla
1 cup canola oil
In a medium bowl mix cheese with eggs, one at a time, beating well after each addition. Whisk in milk and vanilla until blended. Fold cheese mixture and oil into flour mixture until just blended. Spoon approximately 1 cup batter into each muffin cup.
Bake 25 mintues or until wooden pick inserted in center comes out clean. Remove from pans immediately and cool on a wire rack. These are delicious and moist, like cheesecake. Yield: approximately 18 muffins.