These Chocolate Ricotta Muffins are great for a treat.

Recipe makes 20

125g butter
180g 70% or darker chocolate
700g ricotta
4 eggs
3/4 cup natvia/xylitol
1 and 1/2 cups milk
4 cups of almond meal
3 Tblspn PW cacao
2 Tblspn baking powder
150g chopped PW walnuts

Melt butter and chocolate in a saucepan over a low heat. Set to one side to cool. In a big bowl whisk (or use an electric beater) ricotta, eggs and sweetener for 2 minutes. Pour in chocolate mixture while beating. Then stir through milk. In a separate bowl mix almond meal, cacao and baking powder to remove any lumps. Fold this through wet mix and finally fold through the walnuts. Spoon into lined muffins tins and bake for 20-25 minutes at 180 degrees Celsius.