Pineapple Ricotta Muffins

Breads and Muffins

Pineapple Ricotta Muffins

“Top with granola or butter-nut crumble topping before baking for an interesting variation. Delicious!” —Innkeeper, Hennessey House Bed & Breakfast


Servings: Makes 12 Muffins

1 egg
Vegetable oil
1½ cups Ricotta cheese
1 cup crushed pineapple
2 cups flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt


Preheat oven to 350°F. Break egg into a measuring cup and add enough vegetable oil to make ½ cup. Measure Ricotta cheese into a large mixing bowl and add egg/oil mixture; mix well. Stir in crushed pineapple. In a medium bowl, sift together the dry ingredients; add to the cheese mixture, stirring just until the flour mixture is absorbed. Scoop mixture into lined muffin tin and bake 20-25 minutes.