Pineapple Ricotta Muffins

Name: Pineapple Ricotta Muffins
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Cuisine: Global
Ingredients: 1 egg; 425 grams unsweetened crushed pineapple, drained; 425 grams ricotta cheese; 59 milliliters vegetable oil, plus more if needed; 517 grams package white cake mix

Pineapple Ricotta Muffins requires approximately 1 hour and 30 minutes from start to finish. For 32 cents per serving, you get a morn meal that serves 18. One portion of this dish contains around 4g of protein, 7g of fat, and a total of 189 calories. Head to the store and pick up egg, cake mix, ricotta cheese, and a few other things to make it today.

Instructions

Preheat an oven to 400 degrees F (200 degrees C). Grease and flour 18 muffin cups, or line with cupcake liners.

Ingredients you will need

Cupcakes

All Purpose Flour

Equipment you will use

Muffin Liners

Oven

Crack the egg into a measuring cup, then pour enough vegetable oil to make 1/2 cup.

Ingredients you will need

Vegetable Oil

Egg

Equipment you will use

Measuring 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.

Ingredients you will need

Ricotta Cheese

White Cake Mix

Pineapple

Egg

Cooking Oil

Equipment you will use

Muffin Liners

Whisk

Bowl

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.

Equipment you will use

Wire Rack