1 egg
Oil
1 1/2 c. light Ricotta cheese
15 oz. can crushed pineapple, drained
2 c. all purpose flour
1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

In a measuring cup place the egg and enough oil to make 1/2 cup. Add the oil and egg mixture to the Ricotta cheese and mix until smooth. Add the crushed pineapple. In a separate bowl, combine the dry ingredients. Add to the wet ingredients and blend gently. Divide among 12 muffin cups. Bake at 400 degrees for 20 to 25 minutes.