- 12
Ingredients
- Nonstick cooking spray or paper muffin cups
- 1/2 C. finely chopped almonds
- 1/4 C. all-purpose flour
- 1 T. packed brown sugar
- 1 T. butter, melted
- 1 1/4 C. all-purpose flour
- 1/2 C. whole-wheat flour
- 1/2 C. granulated sugar
- 2 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 3/4 C. light ricotta cheese
- 1/2 C. fat-free milk
- 1/4 C. buttermilk
- 1 egg
- 2 T. canola oil
- 2 tsp. vanilla
- 1/2 tsp. almond extract
- 1 C. fresh blueberries
Preparation
Step 1
1. Preheat oven to 400 degrees. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray or line with paper bake cups. Set aside.
2. For topping: In a small bowl, stir together almonds, 1/4 C. flour, brown sugar and melted butter. Set aside.
3. For muffins: In a large bowl, combine 1 1/4 cups flour, the whole-wheat flour, granulated sugar, baking powder, baking soda and salt. Make a well in center of flour mixture. Set flour mixture aside.
4. In a food processor or blender, combine ricotta cheese, milk, buttermilk, egg, canola oil, vanilla and almond extract. Cover; process or blend till smooth. Add ricotta mixture all at once to flour mixture. Stir till just moistened. Stir in the blueberries. Spoon batter into prepared muffin cups, filling almost full. Sprinkle almond topping over the muffin batter in the muffin cups.
5. Bake in a 400° oven for 18 to 20 minutes or till golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from cups, serve warm.