2 large eggs
1/2 cup olive oil
1 cup whole-milk ricotta cheese
1/2 cup honey
1 teaspoon vanilla extract
Finely grated zest from 1 orange
Finely grated zest from 1 lemon
1 cup all purpose flour
1 cup almond flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 teaspoon ground cinnamon
2 pinches allspice
1/2 cup mini chocolate chips
1/2 cup pistachios, chopped small
Position rack in the centre of the oven and preheat to 350°F.
Prepare muffin tin by lining with olive oil, butter, cooking spray, or paper baking liners. Set aside.
In a large bowl, beat eggs slightly. Add olive oil, ricotta, honey, vanilla, orange zest, and lemon zest. Mix until well combined. Set aside.
Combine white flour, almond flour, baking powder, salt, cinnamon, and allspice in a medium or large bowl. Add to the wet ingredients. Gently stir until just combined. Batter should be lumpy. Gently fold in chocolate chips.
Divide batter among prepared muffin cups, then sprinkle the tops with pistachios.
Bake until a tester inserted into the centre of comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.
These are best enjoyed the same day they are baked, and will keep for another 2-3 days in an airtight container.
Keywords: muffins, pistachios, chocolate, lemon, orange, ricotta, olive oil, cake, Italian, breakfast, snacks, quick breads, loafs