Blueberry Stuffed Mini Muffins 2 Pts/ 2 Muffins

By á-5127

Ingredients

• 2 1/2 C all-purpose flour
• 3/4 C sugar
• 1 T baking powder
• 1 t. baking soda
• 1 t. table salt
• 3/4 C buttermilk
• 1/2 C low-fat milk
• 1/3 C part-skim ricotta cheese
• 1 T vanilla extract
• 1 t. almond extract
• 1 large egg white
• 1 large egg
• 2 T vegetable oil
• Blueberry preserves - 1/2 t in each muffin

Details

Servings 2

Preparation

Step 1

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, baking soda and salt in large bowl. In a separate bowl, combine buttermilk, milk, ricotta, vanilla extract, almond extracty, eggs and oil. Add wet ingredients to dry ingredients. Stir gently until just combined. Mixture will be slightly lumpy. Spray 3 1/2 mini muffin tins (makes 42 total) with cooking spray. Fill each cup 1/3 full with muffin mixture. Add 1/2 t. blueberry preserves to each muffin cup and top with remaining batter. Bake for 10 to 12 minutes or until done. Stand for 5 minutes. Remove muffins to a wire rack to cool.