Sunday, June 10, 2012

Fall in Love With My Delectable Ricotta Pineapple Muffins!

Perhaps, you're getting bored with the same old muffins you've been eating. If the answer is yes, then I have something simply delicious along that line for you today.  My recipe turns out a delicate textured muffin that is extra moist from ricotta cheese and crushed pineapple with just enough sweetness accented nicely with a touch of spice.


My Delectable Ricotta Pineapple Muffins

1 egg
canola oil
1-1/2 cups of Ricotta cheese
1 cup of crushed, well-drained pineapple
2 cups of  flour
1/2 cup of sugar
1 tablespoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1 teaspoon of vanilla extract

Crack your egg in the measuring cup and add enough oil to make 1/2 cup. 

Add the egg-oil mixture to the cheese and mix until well blended and smooth.   Stir in the crushed, drained pineapple.

Sift the dry ingredients together in another mixing bowl.  Add this gradually to the wet ingredients and blend gently.

Fill greased muffin tins 2/3 full and bake in a 400-degree oven for about 25 minutes or until a toothpick inserted in the center comes out clean.

Makes about a dozen muffins.

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