Chocolate Ricotta Muffin with Hibiscus Jam

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This recipe was adapted from the Joy of Baking website. Their photo of the chocolate ricotta muffin looked so delicious and mouth-watering.  And since I have some leftover ricotta cheese, it was the perfect recipe to test.  Instead of chocolate chips, I used hibiscus jam instead.  The muffins still tasted chocolatey made light by the ricotta. The hibiscus jam provided the “crunch” effect although my husband said it was more of a “chewy” effect than crunch.

Ingredients:

  • 1 cup ricotta cheese
  • 2 large eggs
  • 1 1/3 cup soy milk
  • 1 tbs vanilla extract
  • 4 tbs unsalted butter, melted and cooled
  • 1 cup all purpose flour
  • 1 cup wholewheat flour
  • 2/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup cocoa powder unsweetened
  • 1 cup hibiscus jam

Directions:

  1. Preheat oven to 350 degrees F. Place rack in the middle of the oven. Line 16 muffin pans with paper liners or spray with a non stick vegetable spray.
  2. In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the milk, vanilla extract, and cooled and melted butter, mixing well. Set aside.
  3. In a large mixing bowl, whisk together the flour, baking powder, salt, and cocoa powder. Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in the hibiscus jam. Do not over mix this batter or the muffins will be tough when baked.
  4. Divide the batter amongst the 16 muffin cups using two spoons or an ice cream scoop. Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool.

Makes 16 regular-sized muffins.

Notes: I reduced the amount of sugar from the original 1 1/3 cup to 2/3 cup because of the hibiscus jam which in itself already has sugar.  Instead of regular milk, I used soy milk and found that it really didn’t affect the texture or taste of the muffin.  Also. instead of 2 cups of all purpose flour, I used half AP flour and half wholewheat flour.  I was expecting the resulting muffin to be a little denser but in my opinion, the texture was the same.

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» stephchows said: { May 13, 2009 - 03:05 }

ooooooooooo man these sound so amazingly good!! I’ve never had hibiscus jam before, very intriguing!


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