That really is our nick-name for these muffins. We had them for breakfast for the first time this week. Our first thought was that they were pretty amazing. But, if we told mom that, she wouldn’t let us have to many, because they really aren’t that good for you. So we just told her that they were “too wholesome, and that she probably shouldn’t make them again.” She didn’t believe us though, unfortunately; she froze the rest after breakfast. But, they’re still the “wholesome – (not)” muffins to us. We even called them “soil” muffins on Earth Day.
Chocolate Ricotta Muffins ~ Taken from Sunlight Cafe by Mollie Katzen
2 1/3 cups unbleached all-purpose flour
3/4 tsp. salt
2 tsp. baking powder
6-8 tbsp. unsweetened cocoa
1 cup sugar
1 cup semi-sweetened chocolate chips
1 cup ricotta cheese (? I don’t know what you would substitute here to make it vegan!)
2 large eggs (or egg substitute)
1 1/3 cups milk (or rice milk)
1 tbsp. vanilla extract
4 tbsp. (1/2 stick) unsalted butter, melted (or equal amount of Earth Balance)
Preheat oven to 350 degrees. Lightly spray 12 standard (2 1/2 inch diameter) muffin cups non-stick spray. Combine the flour, salt, baking powder, cocoa, sugar, and chocolate chips. Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, bating well with a medium-sized whisk after each addition. Add the milk and vanilla, and whisk until thoroughly blended. Pour ricotta mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don’t over-mix; a few lumps are okay. Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top. If you have extra batter, spray one or two additional muffin cups with non-stick spray and fill with remaining batter. Bake in the middle of the oven for 20-25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven , then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.