Ricotta Pineapple Muffins |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Very good moist muffin that isn't too sweet. My son can eat the whole batch! Ingredients:
1 egg |
vegetable oil |
1 cup ricotta cheese |
1/2 cup sour cream |
1 cup crushed pineapple, drained |
2 cups all-purpose flour |
1/2 cup sugar |
1 tbsp baking powder |
1/2 tsp baking soda |
1/2 tsp salt |
Directions:
1. In a 1/2 cup measuring cup place the egg and add enough oil to make 1/2 cup. In a large bowl combine the Ricotta cheese and sour cream and mix until smooth. Add pineapple. In a smaller bowl combine the dry ingredients. Add to the wet ingredients and blend gently. Fill 12 well-greased muffins cups 3/4 full. Bake at 400 degrees for 25 minutes.
2.
3. A recipe from The Wedgwood Inn
4. New Hope, Pennsylvania
5. Mel's note: When I knew the hurricanes were coming three years ago, I made a bunch of these muffins so we would have breakfast until we got power restored. Can't go wrong with these!
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