Ingredients

• 1⁄2 cup Sugar
• 1 cup Ricotta, traditional
• 1 each Extra Large Egg
• 1⁄4 tsp. Cinnamon, ground
• 1⁄2 cup Almonds, sliced
• 1⁄2 tsp. Cinnamon, ground
• 2 cups Granny Smith Apples, diced 1/2″
• 1 Tbsp. Butter
• 1⁄4 cup Raisins
• 1 tube Large Buttermilk Biscuits (8 pieces)

Instructions

1. Preheat oven to 375 degrees.
2. In a medium size bowl, stir together sugar, ricotta, egg and 1/4 tsp. cinnamon. Set aside.
3. In a small bowl, stir together sliced almonds and 1/2 tsp. cinnamon. Set aside.
4. In a saute pan, heat butter and saute apples over medium high heat until golden brown. Set aside.
5. Open a package of large biscuits and press individual biscuit portions into a large muffin impression to cover the bottom and 3/4 up the side.
6. Place 4 to 5 pieces of apple in the bottom of each biscuit lining. Sprinkle 2 tsp. of raisins over the apple pieces then portion approximately 2 tbsp. of ricotta cheese mixture over both, filling to the upper edge of the biscuit crust.
7. Sprinkle approximately 1 full tbsp. of almond cinnamon mixture over the muffin filling surface and place in the oven.
8. Bake approximately 20 to 25 minutes at 375 degrees. Remove from the oven and cool 15 minutes. Serve you apple cobbler muffins!