Pineapple Ricotta Muffins I Made It Ii

Pineapple Ricotta Muffins

LindaLMT 3 years ago
Pineapple Ricotta Muffins From Biltmore Village Inn
Recipe made for IMI2 Group's May 2020 "Picture-less" recipe challenge.

My Review: Very good, not sugary sweet, light, airy, sponge cake like muffin. Couldn't have been easier to make. Recipe yielded a lot … I got 6 jumbo muffins and a (not that deep) loaf pan. The batter 'poofed' up and was so light and fluffy. Had to really watch the bake time and temperature and seen that they were starting to brown half way thru the indicated cook time so I quickly tented with foil to keep them golden. I liked them best when cooled.
The recipe didn't say to drain the pineapple so I didn't. An 8 ounce can of crushed pineapple yields 1 cup.
I think baking it as a loaf and then making pineapple shortcake would be ideal.
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pointsevenout 3 years ago said:

I can see why they are so fluffy, at 1T baking powder and then some baking soda. It has more rise power than my biscuit recipe. Forgive me for this but ricotta is not a cheese as the recipe states. A common mistake.

Strictly speaking, ricotta is not really considered a cheese, but a latticino, which means a dairy by-product. Ricotta (literally meaning "recooked") uses whey, the liquid that remains after straining curds when making cheese. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth

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mommyluvs2cook 3 years ago said:

Yum Linda, those look delicious! Love your idea of pineapple shortcake ;-)

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eastcoaster 3 years ago said:

Wonderful photo Linda and they look so good.

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LindaLMT 3 years ago said:

I doubt I will make them again, they are good but I prefer something richer if I’m using ricotta.

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pointsevenout 3 years ago said:

Increase the sugar amount but use 1:1 fake sugar to keep control of the calories.

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LindaLMT 3 years ago said:

Thanks Points. Sweetness wise they were good for me. I prefer something denser, richer. These were light, not a bad thing though.

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