Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C).
Step 2: Prepare the Muffin Tin - Lightly grease a muffin tin or line it with paper liners.
Step 3: Mix Dry Ingredients - In a large mixing bowl, whisk together the self-rising cake flour and baking soda until well combined. Set aside.
Step 4: Cream Butter and Sugar - In another bowl, cream together the unsalted butter (or I Can't Believe It's Not Butter Light) and sugar until light and fluffy.
Step 5: Add Egg Whites and Vanilla - Add the egg whites and vanilla to the butter-sugar mixture, mixing until fully combined.
Step 6: Incorporate Ricotta Cheese - Gently fold in the ricotta cheese until the mixture is smooth.
Step 7: Combine Wet and Dry Ingredients - Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
Step 8: Fold in Chocolate Chips - Finally, fold in the mini semi-sweet chocolate chips.
Step 9: Fill Muffin Tin - Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Step 10: Bake - Place the muffin tin in the preheated oven and bake for 18-20 minutes.
Step 11: Cool and Serve - Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes.
