Ricotta Pineapple Muffins
A Classic from Wedgwood Inn of New Hope
Makes 12 muffins
1 1/2 cups Ricotta Cheese
1 cups crushed, well-drained pineapple
2 cups all-purpose flour
1/2 cup sugar
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 400 degrees.
Grease twelve muffin cups
In a measuring cup, place the egg and add enough oil to make 1/2 cup. Add
the egg and oil mixture to the Ricotta cheese and mix until smooth. Add
the crushed pineapple. In a separate bowl, combine the dry ingredients,
then add to the wet ingredients and blend gently.
Fill the muffin cups 3/4 full. Bake for 25 minutes.