we love this muffin recipe! created by Italian Valeria from Turin (her beautiful blog is great for brushing up your Italian!). it’s a fabulous combo of cheesecake and brownies made into a muffin. whip it up and enjoy!
for the brownie muffins:
- 140g flour
- 20g of rice flour
- 60g of sugar
- 20g of cocoa powder
- 20g of chocolate chips / cacao nibs
- 70g of ripe banana
- 100g (approximately) of water
- 2 tsp of apple cider vinegar (or lemon)
- 1 tsp baking powder
for the cheese part:
- 200g ricotta
- 1 tbs of bilberry powder
- 1 tbs cranberry powder
heat the oven to 180 degrees. puree the banana to obtain a smooth puree. in a bowl, sift flour with baking powder and cocoa, then add sugar. combine now the liquids – water, vinegar and banana puree – mix well, adding the chocolate chips. pour the mixture into muffin molds.
separate the ricotta into two parts – mix one half with the bilberry powder, leaving the rest plain. spread the ricotta creams on your muffins, level with a spoon and bake for 20-25 minutes. after 20 min do the toothpick test. remove from the oven and let them cool on a rack. sprinkle with powdered cranberry and store in the fridge.