Apple ricotta muffins recipe recipe

Apple Ricotta Muffins Recipe recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Apple Ricotta Muffins recipe, a perfect blend of sweet and tangy flavors. These moist and fluffy muffins are filled with juicy chunks of apple and creamy ricotta cheese, making them a delectable treat for any time of the day. With a hint of warm spices like cinnamon and nutmeg, these muffins are guaranteed to fill your kitchen with an irresistible aroma. Enjoy them as a quick breakfast on-the-go or as a delightful afternoon snack.

Keywords: apple ricotta muffins, recipe, sweet, tangy, moist.

Apple ricotta muffins recipe recipe details

Apple ricotta muffins recipe recipe, recipe Rating: 4.7
Number of votes:114

Ingredients

1/2 cup sugar

1 cup Ricotta cheese

1 egg

1/2 teaspoon cinnamon

1/4 cup sliced almonds

One (17.3 ounce) can Pillsbury Grands (Refrigerated Buttermilk Biscuits

1 small apple, peeled, cut into 8 wedges 1/2 inch thick

Instructions:

This recipe was a Pillsbury contest winner one year and is now one of my favorites.

Heat oven to 350 degrees. Spray 8 jumbo muffin cups with non-stick spray. In a small bowl combine sugar, cheese and egg. In another small bowl combine cinnamon and almonds.

Separate dough into 8 biscuits. Flatten with a rolling pin. Press each biscuit evenly in bottom and up sides of muffin cup. Place 1 wedge of apple in each biscuit lined cup. Spoon 2 rounded tablespoonfuls of cheese mixture over each apple wedge. Sprinkle with cinnamon / almond mixture.

Bake at 375 degrees for 20 to 25 minutes in radian over (10 – 15 minutes in convection oven) until biscuits are deep golden brown and apples are crisp-tender. Remove from muffin cups; cool 15 minutes and serve warm. Store in refrigerator.

Yield: 8 biscuits