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Pineapple-Ricotta Muffins

From HENNESSEY HOUSE BED AND BREAKFAST
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1 egg
Oil
1-1/2 cups Ricotta cheese
1 cup crushed pineapple, well-drained
2 cups all-purpose flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Place the egg in a measuring cup and add enough oil to make 1/2 cup. In a large mixing bowl, add the egg and oil to the ricotta cheese and mix well. Stir in the crushed pineapple. In a separate bowl, combine the dry ingredients, then add to the wet ingredients and blend gently, just until the flour mixture is totally absorbed. Fill greased muffin tins about 2/3 full. Bake in a 400-degree oven for about 25 minutes. Makes: 1 dozen muffins.
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