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Ricotta Pineapple Muffins
- 1 Egg
- Vegetable Oil
- 1 1/2 cup Sorrento® Ricotta
- 20 oz. Crushed Pineapple, drained
- 1 box White Cake Mix
In a measuring cup place the egg and enough oil to make ½ cup. Add the oil and egg mixture to the ricotta cheese and mix until smooth. Add the crushed pineapple. Add the white cake mix and blend gently. Divide among 18 muffin cups. Bake at 400 degrees F. for 20-25 minutes.
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