Ricotta muffins with almonds and chocolate chips

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Ricotta muffins with almonds and chocolate chips

Here we are with the recipe for these delicious muffins, to tell the truth, they almost look like small panettone. Mix with your mixer 300 gr. of mixed ricotta (cow and sheep), very fresh, with 130 gr. of sugar and a whole egg. You will get a very good cream. At this point, start mixing with a spoon and add 50 gr. coarsely chopped almonds, 250 gr. of white flour "00", a sachet of baking powder and 50 gr. of chocolate chips. At this point you will already have the oven at 180 degrees (ventilated) and so fill 12 cups. (dose for 12 cups for the classic 12 non-stick pan). All in the oven for 15 minutes. Try the toothpick and if necessary let them stay a few more minutes in the oven. Crunchy on the outside, soft on the inside. Excellent, I would say.