Chocolate Ricotta Muffins

2 1/3 c all-purpose flour
3/4 tsp salt
2 tsp baking powder
6-8 Tbsp unsweetened cocoa
1 c sugar
1 c semi-sweet chocolate chips
1 c ricotta cheese
2 large eggs
1 1/3 c milk
1 Tbsp vanilla extract
4 Tbsp (1/2 stick) butter, melted

Combine flour, salt, baking powder, cocoa, sugar and chocolate chips in a medium bowl. Place the ricotta in a second medium sized bowl and add the eggs one at a time, beating well with a whisk after each addition. Add the milk and vanilla and whisk until thoroughly blended.

Pout the ricotta mixture along with the melted butter into the dry ingredients. Stir until dry ingredients are all moistened, but don't overmix -- a few lumps are okay.

Spoon batter into greased muffin tins and bake in a 350 degree oven for 20-25 minutes. Cool muffins on a wire rack and wait 30 minutes before serving.

Makes 12-14 muffins.

NOTES
From Kim.