Pineapple Ricotta Muffins

I was going through the fridge looking for ingredients that I needed to use up, and remembered that I had a generous half of a container of ricotta waiting for a home. These were a great use for it! Tender, tasty little muffins! Based on the previous review, I reduced the oven temp to 375F -- I think this did the trick, since the bottoms of my muffins were nicely golden brown after 20 minutes, not at all burned. I used a medium cookie scoop to portion these out, rather than the larger muffin scoop that I normally would've used. With heaping medium-size scoops, I ended up with exactly 24 muffins. They're small (well, normal size, as opposed to the crazy ginormous bakery muffins out there), but that's probably a good thing -- that means that they are truly a single serving each. Just for fun, I sprinkled the tops of these with some rainbow sparkle sugar before baking. Although these were really good with just the pineapple, I bet these would be really good with some maraschino cherry, coconut, or maybe some other tropical fruit as well (mango, perhaps?). I'm sure I'll be making these again, since I ALWAYS buy too much ricotta cheese whenever I make lasagna or stuffed pasta. Thanks for posting! Made for PAC Spring 2014

While I enjoyed the tropical pineapple flavor of these muffins, the bottoms were a little burned for me after 25 minutes. Also, the recipe only yielded 17 as opposed to the written 24. I'd like to try these again, adding some other ingredients like coconut and dried cranberries. Thank you for posting! Reviewed for ZWT - 7.