Pineapple Ricotta Muffins

Pineapple Ricotta Muffins
90 min.
18
192kcal

Suggestions


Start your day on a delicious note with these delightful Pineapple Ricotta Muffins! Perfect for breakfast, brunch, or a mid-morning snack, these muffins are a tropical twist on a classic treat. The combination of creamy ricotta cheese and sweet, juicy pineapple creates a moist and flavorful muffin that will have everyone coming back for seconds.

What makes these muffins truly special is their simplicity. With just a handful of ingredients, you can whip up a batch in no time. The use of white cake mix not only saves time but also ensures a light and fluffy texture that pairs beautifully with the richness of ricotta. Each bite is a burst of flavor, making them an ideal choice for gatherings or a cozy morning at home.

Whether you’re hosting a brunch or simply looking to elevate your breakfast routine, these Pineapple Ricotta Muffins are sure to impress. They are not only delicious but also provide a satisfying balance of protein, fats, and carbohydrates, making them a wholesome option to fuel your day. So, preheat your oven and get ready to indulge in these scrumptious muffins that bring a taste of the tropics to your table!

Ingredients

  •  eggs 
  • 15 ounce pineapple unsweetened crushed drained canned
  • 15 ounce ricotta cheese 
  • 0.3 cup vegetable oil plus more if needed
  • 18.3 ounce cake mix white

Equipment

  • bowl
  • oven
  • whisk
  • wire rack
  • muffin liners
  • measuring cup

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease and flour 18 muffin cups, or line with cupcake liners.
  2. Crack the egg into a measuring cup, then pour enough vegetable oil to make 1/2 cup.
  3. 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.
  4. 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.

Nutrition Facts

Calories192kcal
Protein8.77%
Fat34.22%
Carbs57.01%

Properties

Glycemic Index
1.5
Glycemic Load
0.19
Inflammation Score
-2
Nutrition Score
4.3747825985369%

Nutrients percent of daily need

Calories:192.47kcal
9.62%
Fat:7.41g
11.41%
Saturated Fat:3.06g
19.13%
Carbohydrates:27.79g
9.26%
Net Carbohydrates:27.17g
9.88%
Sugar:15.54g
17.26%
Cholesterol:21.14mg
7.05%
Sodium:222.74mg
9.68%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.27g
8.55%
Phosphorus:140.69mg
14.07%
Calcium:117mg
11.7%
Selenium:6.74µg
9.63%
Vitamin B2:0.12mg
7.33%
Vitamin K:6.78µg
6.45%
Folate:25.29µg
6.32%
Vitamin B1:0.09mg
6.03%
Iron:0.76mg
4.22%
Vitamin B3:0.78mg
3.9%
Vitamin E:0.55mg
3.69%
Zinc:0.46mg
3.08%
Manganese:0.06mg
3.05%
Copper:0.06mg
2.76%
Vitamin C:2.22mg
2.69%
Vitamin A:130.14IU
2.6%
Fiber:0.62g
2.49%
Magnesium:9.6mg
2.4%
Potassium:75.29mg
2.15%
Vitamin B6:0.04mg
2%
Vitamin B5:0.17mg
1.72%
Vitamin B12:0.1µg
1.7%
Source:Allrecipes