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Ingredients

2 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 3 large eggs ½ cup fresh orange juice 2 ½ tablespoons fresh orange juice ½ cup ricotta cheese 2 tablespoons ricotta cheese ½ cup vegetable oil ½ cup milk ½ cup white sugar 3 tablespoons finely grated orange zest 2 ½ tablespoons sour cream 2 teaspoons apple cider vinegar 1 cup mini chocolate chips

Nutrition Info

207.7 calories carbohydrate: 24.4 g cholesterol: 34.9 mg fat: 11.1 g fiber: 1.1 g protein: 4.2 g saturatedFat: 3.7 g servingSize: - sodium: 147.6 mg sugar: 12 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
Whisk flour, baking powder, and salt together in a large bowl.
Whisk eggs, 1/2 cup plus 2 1/2 tablespoons orange juice, 1/2 cup plus 2 tablespoons ricotta, vegetable oil, milk, sugar, orange zest, sour cream, and vinegar in a medium bowl. Make a well in the center of the flour mixture, pour in egg mixture and chocolate chips. Stir until flour is just moistened. Be sure not to overmix to avoid overly tough muffins.
Spoon about 1/4 cup batter into each muffin cup.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool for 5 minutes before serving.

18 muffins

This is a recipe for cannoli muffins that I've engineered from a combination of boredom and hubris with amazing results.