Ricotta Pineapple Muffins Recipes

Steps:

• 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.

Steps:

• 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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
• In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
• In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
• Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.