Monday, November 21, 2011

Sour Cream & Ricotta Muffins

O.K., for those of you that need exact measurements, well, you won't get them here. I had some ricotta and sour cream, going out of town so wanted to use it up. I dumped some Bisquick in a bowl (yes, Bisquick), added the ricotta, sour cream (about 2 cups total), some sugar (maybe 1/2 cup), some milk, a bit of oil and vanilla. Stirred it slightly, put it into muffin tins. Baked at 425F for about 17 minutes.

No comments:

Post a Comment