Wednesday, April 27, 2011

Pineapple Ricotta Muffins

2 cups reduced-fat baking mix
4 TBSP honey
1/2 c. ricotta
1 egg
1 c.  crushed pineapple
1/4 c. pineapple or prune juice

Preheat oven to 400°F. Spray (12) 2 1/2" muffin cups with cooking spray; set aside. Add baking mix to a  large bowl; set aside. Beat honey, ricotta, egg, pineapple and juice in small bowl with wire whisk until well blended. Add to baking mix mixture; stir just until moistened. Batter will be slightly lumpy. Spoon evenly into prepared cups.

Bake 15 to 20 minutes or until tops are golden brown and wooden pick inserted in centers comes out clean. Remove to wire racks.

139 calories
23 g carbs
4 g fat
3 g protein
1 g fiber
226 mg sodium

This recipe is in the Myfitnesspal database under Momvsfood Website-Pineapple Ricotta Muffins :)


Emily Painter-Davis said...

What is the baking mix and where can I find it?
This sounds awesome!

Momvsfood said...

You know, like Bisquick, Jiffy, Pioneer "baking mix"? I tried to be generic ;)

Makes baking way easy, but I don't always use it because its white flour based. Maybe one day, they will make a whole wheat version!