Recipes from Lanier Publishing


New Hope, Pennsylvania
 Ricotta Pineapple Muffins Recipe
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Yield: 1 dozen 

Ingredients:
1 egg
vegetable oil
1 cup ricotta cheese
1/2 cup sour cream
1 cup crushed pineapple, drained
2 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Instructions:
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 degrees for 25 minutes.
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