Ricotta Pineapple Muffins
A Classic from Wedgwood Inn of New Hope

Makes 12 muffins

1 egg
vegetable oil
1 1/2 cups Ricotta Cheese
1 cups crushed, well-drained pineapple
2 cups all-purpose flour
1/2 cup sugar
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 400 degrees.
Grease twelve muffin cups
In a measuring cup, place the egg and add enough oil to make 1/2 cup. Add the egg and oil mixture to the Ricotta cheese and mix until smooth. Add the crushed pineapple. In a separate bowl, combine the dry ingredients, then add to the wet ingredients and blend gently.

Fill the muffin cups 3/4 full. Bake for 25 minutes.