Ricotta Chocolate Chip Muffins

Leftover ricotta from the holidays?
You've come to the right place.

I know we are not supposed to be eating sweets....but why should I set myself up for failure?

I won't eat all the muffins, just one, per day.
I will cut out something else. (I will get back to you on what I decide).

It's winter, I am wearing a coat anyway.

These are the most delicious muffins....moist and delicious.

Ricotta Chip Muffins: (makes 10 muffins)

1 1/4 cup sugar
10 tablespoons of melted and cooled butter
3 eggs
1 tsp vanilla
1/4 tsp almond extract
zest of an orange
16 oz. container of fresh ricotta (or as much as you have leftover)
1/3 cup of chocolate chips or chocolate pieces

1 1/2 cup flour
1 tsp kosher salt
2 1/2 tsp of baking powder

Mix wet ingredients together and then slowly add in the flour mixture to form a nice light batter.

My fancy paper liners needed no greasing, but you might want to spray your muffin tins or baking forms, if needed.

I used an ice cream scoop for my batter. I filled each muffin cup with a big scoop of batter, 3/4 way to the top.

Bake 325F for 35-40 minutes. Tops will be puffed and golden.

Let cool completely.

Enjoy!