What about a tasty idea for a special snack or breakfast? Elena proposes us these chocolate muffin with whipped ricotta and raspberries jam.


- 185g flour 00

- 70g potato starch (or corn starch)

- 30g bitter cocoa

- 10g baking powder

- 130g brown sugar

- 100g melted butter at room temperature

-  220g milk

-  2 medium eggs

- 100g dark chocolate chips

- 200g handcrafted ricotta cheese Caseificio Pugliese

- raspberries "Natura e Tradizione" Vis jam


Prepare whipped ricotta following the instructions here. Turn the oven to 180° C. Put  in a bowl all the dry ingredients: flour, starch, cocoa, yeast and sugar. Mix all.


In another bowl, combine eggs, melted butter and milk: mix.  Pour this mixture into the bowl with the flour and stir. Add chocolate chips and mix all.


Cover with muffin paper a muffin tin (x 12) and fill them with the mixture.  Cake for 25 minutes. Take out of the oven and let cool. Cut out muffin cups, spread the base with a layer of jam and complete with whipped ricotta. Close with caps and serve.


My advice:  Keep muffins in the fridge wrapped in aluminum. Take out them 10 minutes before serving.