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Daily Recipe for 1/23/2001 Recipe for Pineapple Muffins : New York City Chef Doctor Delicious is cooking today with daily updated recipes from an Italian, French, Haute Cuisine Recipe Collection. Gourmet Food Shop in New York City.
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soup, Salads, Muffins, Filet Mignon, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
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Filling:  2/3 cup ricotta cheese
1 tablespoon egg substitute or lightly beaten egg white

Muffins:  1 1/2 cups quick cooking rolled oats
1 cup unbleached flour
1/3 cup oat bran
1 tablespoon baking powder
1 tablespoon poppy seeds
1/4 cup currants
2/3 cup skim milk
1/4 cup non fat dry milk
1/3 cup honey
1 egg or 1/4 cup egg substitute
1 tablespoon oil
1 can crushed pineapple (8 oz.)

To Make filling:  In a small bowl, combine the ricotta and 1 tablespoon egg substitute or egg white.  Set aside.

To Make the muffins:  In a large bowl, combine the oats, flour, bran, baking powder and poppy seeds until well mixed.  Stir in the currants.  In a medium bowl, whisk together the skim milk and dry milk.  Add the honey, egg and oil.  Mix well.  Stir in the pineapple (with the juice).  Pour the pineapple mixture into the flour mixture.  Stir to moisten the dry ingredients.  Do not over mix.  Coat 12 muffin cups with non stick spray.  Divide the batter among the cups. Use the back of a spoon to form a hollow in the middle of each muffin large enough to hold about 1 tablespoon of filling.  Place a tablespoon of the ricotta mixture in the hollow of each muffin.  Bake at 375 degrees for 22 to 25 minutes, or until the muffins are golden on top;  serve warm.

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