Breads and Muffins
Pineapple Ricotta Muffins

Makes 12 Muffins

1 egg
Vegetable oil
1½ cups Ricotta cheese
1 cup crushed pineapple
2 cups flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Preheat oven to 350°F. Break egg into a measuring cup and add enough vegetable oil to make ½ cup. Measure Ricotta cheese into a large mixing bowl and add egg/oil mixture; mix well. Stir in crushed pineapple. In a medium bowl, sift together the dry ingredients; add to the cheese mixture, stirring just until the flour mixture is absorbed. Scoop mixture into lined muffin tin and bake 20-25 minutes.

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“Top with granola or butter-nut crumble topping before baking for an interesting variation. Delicious!” —Innkeeper, Hennessey House Bed & Breakfast--Hennessey House
Address: 1727 Main Street
Napa, CA
Telephone: 707-226-3774
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