Pineapple Ricotta Muffins
- 15-oz. container ricotta cheese
- ½ cup vegetable oil
- 1 egg
- 1 cup crushed pineapple
- 2 cups all-purpose flour
- 1 Tbs. baking powder
- ½ tsp baking soda
- ½ cup sugar
- ½ teaspoon salt
Preheat oven to 400 degrees. In a blender combine cheese, pineapple, oil and egg; blend until smooth. Combine dry ingredients, and fold in cheese mixture. Fill muffin cups half full, and bake about 20-25 minutes, until tops are light golden. Makes 18.
