Photo: Diliara Garifullina
Pineapple Ricotta Muffins
5 ingredients
10 min + 20 min
18 muffins
openrecipes
"These muffins take only minutes to put together, require little clean up and are easy enough for even inexperienced cooks to make! I have used white, yellow, and French vanilla cake mix with this. They all turn out well, but the white cake mix is my favorite. These muffins are good when first baked, but they are best when served the next day."
Estimated Nutrition (whole recipe, rough)
453
Calories
18g
Protein
29g
Fat
29g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 egg
- 1/4 cup vegetable oil, plus more if needed
- 1 (15 ounce) container ricotta cheese
- 1 (15 ounce) can unsweetened crushed pineapple, drained
- 1 (18.25 ounce) package white cake mix
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes