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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Apple Ricotta Muffins Recipe

Brought to you by Ant Street Inn

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Cook Time: 30 min	Prep Time: 30 min
Yield: 8 servings

Ingredients:
˝ cup sugar
1 cup ricotta cheese
1 egg
˝ teaspoon cinnamon
Ľ cup sliced almonds
1 (17.3-ounce) can Pillsbury Grands- Refrigerated Buttermilk Biscuits
1 small apple, peeled, cut into 8 wedges ˝ inch thick

Instructions:
Heat oven to 350°F. Spray 8 jumbo muffin cups with non-stick spray. In a small bowl, combine sugar, cheese and egg. In a small bowl combine cinnamon and almonds.

Separate dough into 8 biscuits. Flatten with a rolling pin. Press each biscuit evenly in bottom and up sides of muffin cup. Place 1 wedge of apple in each biscuit lined cup. Spoon 2 rounded tablespoonfuls cheese mixture over each apple wedge. Sprinkle with cinnamon almond mixture.

Bake at 375°F for 20 to 25 minutes in radiant oven (10 min. in convection) until biscuits are deep golden brown and apples are crisp-tender. Remove from muffin cups; cool 15 minutes and serve warm. Store in refrigerator.

Yield: 8 biscuits.

Notes:
This recipe won the Pillsbury contest and we downloaded it from their web page.

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