Chocolate Muffins with Ricotta Filling

Guys. I have a recipe. I know, it’s been a while, right?

But first, a couple of things.

1. I’m trying to do some work on the blog. Does a right sidebar appear when you view my blog? It should be there but I can’t get it to come

up on my computer and I can’t figure out why…

2. I have some food pics first.

I had the best morning yesterday-I went to Crossfit and had my baking in the oven by 9am. I love jet lag. My before Crossfit breakfast was

random but functional.  A biscuit+roasted carrots+watermelon.

 

Lunch was a hummus veggie wrap-whole grain wrap, red pepper hummus, lettuce, tomato, cucumber. Delicious. Plus more watermelon. And

muffins.

 

And then dinner was take out-terikayi chicken tacos.

 

And homemade guac and salsa.

 

Also-I haven’t unpacked yet. You want to know WHY I haven’t unpacked yet?

 

They were on it ALL day.

Ok-recipe time! This recipe can be used in parts or all together.

Chocolate Muffins with Ricotta Orange Filling

 

The ricotta filling is from a recipe we used when I went to a culinary bootcamp for school lunch cafeteria workers for work. It originally was

used as a fruit dip. The recipe makes a bit more than necessary for the muffins so I recommend dipping some watermelon or oranges!

Ricotta Orange Filling

 

Ingredients:

15 oz reduced fat ricotta

1/4 c orange juice

3 T honey

1 1/2 t orange zest

1 1/2 t vanilla

1/4 t cinnamon

Instructions: Beat all ingredients together in a medium sized bowl until smooth.

 

For the chocolate muffin:

I used the recipe for my double chocolate banana bread (I swear you won’t taste the banana here so it won’t

clash, I promise!), although I only used 3 bananas.

Ingredients:

3 ripe bananas

1 egg (or 2 whites)

2 T oil (I used canola)

1/3 c milk

1 t salt

1 t baking soda

1/2 t baking powder

1/2 c cocoa powder (I used dark chocolate, hence the color)

1 c flour-I used whole wheat pastry

1 T honey

1/3 c bittersweet chocolate chips

Instructions:

1. Preheat oven to 350.

2. Mash bananas and mix all ingredients besides the chips.

3. Stir in chips

 

4. Line a muffin tin with 12 muffin cups. I also highly recommend greasing the tin so that the oversized muffins come out more easily.

5. Divide the batter into the 12 cups.

6. Place a heaping table spoon (more or less if desired) of the ricotta orange filling on top of each muffin.

7. Bake at 350 degrees for 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

 

Enjoy!