Wine and Cheese Chocolate Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup pureed whole milk ricotta cheese5 oz (by weight) whole milk (about 9 tbsp)½ cup dry red wine (I used Doppio Passo Botter Primitivo Salento IGT)¾ cup sugar¼ tsp salt1 tbsp vanilla extract¼ cup canola oil⅓ cup unsweetened cocoa powder¾ cup flour1 cup whole wheat flour1 tbsp baking powder12 Hershey’s Kisses, unwrapped1 packet Aero hot chocolate
Preheat oven to 350F and line a 12-cup muffin tin with paper liners.
In a large bowl, combine the cheese, milk, wine, sugar, salt, vanilla and oil.
Whisk in the cocoa powder until well combined.
Add the flours and baking powder, mixing until just combined.
Fill muffin cups ½ way full (about 1 ½ tbsp) and place a Kiss in the middle of each. Top with remaining batter.
Bake for 30 minutes, until the muffins spring back to the touch - the toothpick test won’t work for these!
Cool in the pan for 10 minutes before unmoulding onto a wire rack to cool completely.
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, combine the cheese, milk, wine, sugar, salt, vanilla and oil.
Whisk in the cocoa powder until well combined.
Add the flours and baking powder, mixing until just combined.
Fill muffin cups ½ way full (about 1 ½ tbsp) and place a Kiss in the middle of each. Top with remaining batter.
Bake for 30 minutes, until the muffins spring back to the touch - the toothpick test won’t work for these!
Cool in the pan for 10 minutes before unmoulding onto a wire rack to cool completely.
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 237.2
- Total Fat: 9.9 g
- Cholesterol: 12.7 mg
- Sodium: 35.5 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 2.3 g
- Protein: 5.7 g
Member Reviews