Apple ricotta muffins recipe recipe
Apple Ricotta Muffins Recipe recipe
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Recipe intro
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
- 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
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
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