Pineapple Ricotta Muffins Recipes

PINEAPPLE BANANA MUFFINS

Steps:

• In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PINEAPPLE RICOTTA MUFFINS

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.

PINEAPPLE COCONUT MUFFINS

Steps:

• Prepare your muffin tin with non-stick cooking spray.
• Preheat oven to 350F.
• In a large bowl, combine flour, baking powder, baking soda, salt, 1 cup of coconut, and sugar. Stir to mix well.
• In a medium bowl, whisk eggs with a fork. Add milk to the egg mixture and whisk to combine.
• Pour egg & milk mixture into dry ingredients and stir until well mixed.
• Stir in pineapple.
• Pour into 12 muffin tins.
• Sprinkle the other 1/2 cup coconut evenly over the top of each unbaked muffin.
• Bake 20 minutes or until done.
• Let cool in the pan for 10 minutes then remove from tin to cool on a cooling rack.
• Store in a sealed container in the fridge.

BANANA RICOTTA MUFFINS

Steps:

• Preheat the oven to 400F. Grease and prepare a 12 muffin tin.
• Mix the flour, granulated sugar, baking powder and salt together in a large bowl.
• Whisk the canola oil, eggs, milk and vanilla extract together in a medium sized bowl. Gently mix in the ricotta and mashed banana.
• Add the wet ingredients to the dry ingredients in three additions, mixing until just combined. Don't over mix the batter.
• Fold in the chocolate chips.
• Divide the batter evenly between the 12 muffin tins.
• Put the tray in the oven and immediately decrease the temperature to 375F. Bake for 25-30 minutes, until a toothpick comes out clean.

PINEAPPLE RICOTTA MUFFINS

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.