Recipe by Cadillacgirl
This is so yummy for breakfast! From my Breast Wishes cookbook supporting breast cancer research!
Top Review by Muffin Goddess
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. I 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
- 1 egg
- 1⁄2 cup canola oil (not quite)
- 1 1⁄2 cups ricotta cheese
- 1 cup crushed pineapple, well drained
- 2 cups flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
Directions See How It's Made
- In a measuring cup, place the egg and add enough oil to make 1/2 cup.
- Add egg and oil mixture to the ricotta cheese in a large bowl and mix until smooth and add crushed pineapple.
- In a separate bowl combine flour, sugar, baking powder, baking soda, and salt.
- Add to wet ingredients and blend gently (the dough is pretty stiff).
- fill greased muffin tins 2/3 full and bake at 400 F for 25 minutes.