Cocoa Ricotta Muffins with Black Raspberries

Ingredients:

1 cup flour

½ cup cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

1 egg

¼ cup sugar

2 tablespoons honey

½ cup ricotta

½ cup olive oil 

½ pint black raspberries

Directions:

Preheat the oven to 375 F.

Sift together flour, cocoa powder, baking powder and salt. 

In another bowl whisk together egg, sugar, ricotta, honey and olive oil. 

Fold the dry ingredients into the wet mixture until just combined. 

Fold in the raspberries. 

Fill muffin tins ¾ full and bake for 18-20 minutes or until a tester inserted into the center comes out clean.