Ricotta Pineapple Muffins
"Very moist muffins. My family loves these."
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
12 muffins
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 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
directions
- 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°F for 25 minutes.
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Reviews
-
I found this recipe on a B&B site not to long ago and made a half batch with some leftover pineapple. Light, fluffy and good flavor. Used low fat ricotta and yogurt for the Sour Cream. Very pleasant breakfast treats.
RECIPE SUBMITTED BY
MARIA MAC
Andover, 61
<p>I am from Andover, Ma. We have a place in Maine where we spend most of the summer. I have a wonderful husband in my life that I thank God for everyday. I love to cook and bake. It relaxes me. And I love it when I see the smiles on peoples faces when they love what I have cooked. Thanks to all of you and your recipes this happens alot!</p>
