Blueberry-stuffed Mini-Muffins |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These are wonderful-I usually make tons of them and then freeze them for later use! They are quite healthy, thanks to the ricotta cheese :-) Ingredients:
2 1/2 cups all-purpose flour |
3/4 cup sugar |
1 tablespoon baking powder |
1 teaspoon baking soda |
1 teaspoon table salt |
3/4 cup buttermilk |
1/2 cup low-fat milk |
1/3 cup part-skim ricotta cheese |
1 tablespoon vanilla extract |
1 teaspoon almond extract |
1 medium egg white |
1 large egg |
2 tablespoons vegetable oil |
6 tablespoons blueberry preserves |
Directions:
1. Preheat oven to 400°F.
2. Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
3. In a separate bowl, combine buttermilk, milk, ricotta, vanilla extract, almond extract, eggs and oil.
4. Add wet ingredients to dry ingredients.
5. Stir gently until just combined.
6. Mixture will be slightly lumpy.
7. Spray 3 mini muffin tins (36 muffin cups total) with cooking spray.
8. Fill each cup 1/3 full with muffin mixture.
9. Add 1/2 teaspoon blueberry preserves to each muffin cup, and top with remaining batter.
10. Bake for 10 to 12 minutes or until done.
11. Stand for 5 minutes.
12. Remove muffins to a wire rack to cool.
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