Last Call: Pineapple Ricotta Muffins

Pineapple Ricotta Muffins

Ingredients:

~15-oz. container ricotta cheese

~1/2 cup vegetable oil

~1 egg

~1 cup crushed pineapple

~2 cups all-purpose flour

~1 Tablespoon baking powder

~1/2 teaspoon baking soda

~1/2 cup sugar

~1/2 teaspoon salt

Directions:

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.