Ingredients
-
1
-
1/2
-
1 1/2
-
1
-
2
-
1/2
-
1
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Pineapple Ricotta Muffins, This is so yummy for breakfast! From my Breast Wishes cookbook supporting breast cancer research!, I was going through the fridge looking for ingredients that I needed to use up, and remembered that I had a generous half of a container of ricotta waiting for a home These were a great use for it! Tender, tasty little muffins! Based on the previous review, I reduced the oven temp to 375F — I think this did the trick, since the bottoms of my muffins were nicely golden brown after 20 minutes, not at all burned used a medium cookie scoop to portion these out, rather than the larger muffin scoop that I normally would’ve used With heaping medium-size scoops, I ended up with exactly 24 muffins They’re small (well, normal size, as opposed to the crazy ginormous bakery muffins out there), but that’s probably a good thing — that means that they are truly a single serving each Just for fun, I sprinkled the tops of these with some rainbow sparkle sugar before baking Although these were really good with just the pineapple, I bet these would be really good with some maraschino cherry, coconut, or maybe some other tropical fruit as well (mango, perhaps?) I’m sure I’ll be making these again, since I ALWAYS buy too much ricotta cheese whenever I make lasagna or stuffed pasta Thanks for posting! Made for PAC Spring 2014
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Steps
|
1
Done
|
In a Measuring Cup, Place the Egg and Add Enough Oil to Make 1/2 Cup. |
|
2
Done
|
Add Egg and Oil Mixture to the Ricotta Cheese in a Large Bowl and Mix Until Smooth and Add Crushed Pineapple. |
|
3
Done
|
in a Separate Bowl Combine Flour, Sugar, Baking Powder, Baking Soda, and Salt. |
|
4
Done
|
Add to Wet Ingredients and Blend Gently (the Dough Is Pretty Stiff). |
|
5
Done
|
Fill Greased Muffin Tins 2/3 Full and Bake at 400 F For 25 Minutes. |
