RICOTTA PINEAPPLE MUFFINS
Make and share this Ricotta Pineapple Muffins recipe from Food.com.
Provided by MARIA MAC
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
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.
PINEAPPLE RICOTTA MUFFINS
Make and share this Pineapple Ricotta Muffins recipe from Food.com.
Provided by Cadillacgirl
Categories Quick Breads
Time 35m
Yield 24 muffins
Number Of Ingredients 9
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.
DELICIOUS PINEAPPLE MUFFINS
A moist muffin with a brown sugar and cinnamon topping.
Provided by ACPHIFER
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 28.6 g, Cholesterol 27.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.9 g, Sodium 187.4 mg, Sugar 13.3 g
PINEAPPLE COCONUT MUFFINS
Let pineapple and coconut bring a refreshing twist to muffins with this recipe from Vicki Schrupp of Little Falls, Minnesota. Topped with sliced almonds, the moist morsels include sour cream and cream cheese.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 159mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE RICOTTA MUFFINS
These muffins take only minutes to put together, require little clean up and are easy enough for even inexperienced cooks to make! I have used white, yellow, and French vanilla cake mix with this. They all turn out well, but the white cake mix is my favorite. These muffins are good when first baked, but they are best when served the next day.
Provided by neesienc
Categories Muffins
Time 1h30m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease and flour 18 muffin cups, or line with cupcake liners.
- Crack the egg into a measuring cup, then pour enough vegetable oil to make 1/2 cup. Whisk the egg and oil together in a large bowl with the ricotta cheese until smooth. Stir in the pineapple, then add the white cake mix. Stir until just combined. Evenly distribute the batter into 18 muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 198.3 calories, Carbohydrate 27 g, Cholesterol 17.7 mg, Fat 8.3 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 222.2 mg, Sugar 18.9 g
PINEAPPLE SUNSHINE MUFFINS
Even though my children are grown, they still look for these muffins on Sunday mornings. I put the leftovers, if any, in my husband's lunch for a surprise treat.
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels. , Fill greased or paper-lined muffin cups three fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 191mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
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