makes 6 jumbo muffins or 12 regular ones
1 stick butter, softened
Mix the wet ingredients. Mix the dry ingredients in a different bowl. Gingerly mix both together. Add the berries and chocolate, then add the rest of the moistening ingredients. Mix until batter is just consistent. Pour into muffin tins.
- After years of making leaden fiber bombs that no one wanted to eat, I've determined that half whole-grain and half white flour is the perfect combo when you want a wholesome pastry that doesn't taste like a punishment. But you could go with all white flour and be fine.
- You don't really need flax. I like adding it to everything and pretending that it negates the butter content.
- I usually add too many berries, creating bloated muffin monsters that billow and threaten to collapse under their own weight. One small carton's worth should be fine.
- I don't like overly sweet baked goods. 3/4 a cup of sugar is just right for me, giving the muffins a gentle sweetness without clobbering me over the head.
- These are best enjoyed steaming hot out of the oven, where you can almost fool yourself into thinking you're eating pie.
The oat bran and ricotta give these muffins some density. If you prefer a lighter baked good, you may want to reduce the volume of these ingredients.