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Pineapple Ricotta Muffins
- 1 egg
- 1/4 cup vegetable oil, plus more if needed
- 1 (15 ounce) container ricotta cheese
- 1 (15 ounce) can unsweetened crushed pineapple, drained
- 1 (18.25 ounce) package white cake mix
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|Serving Size 1/18 of a recipe|
|Amount Per Serving|
|Total Fat 8.3g|
|Saturated Fat 2.2g|
|Total Carbohydrate 27g|
|Dietary Fiber 0.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|