
Blueberry-Stuffed Mini Muffins
3
Points® value
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
36
Difficulty
Easy
The ricotta cheese is the trick to keeping these muffins low in fat but moist and tender.
Ingredients
All-purpose flour
2½ cup(s)
Sugar
¾ cup(s)
Baking powder
1 tbsp(s)
Baking soda
1 tsp(s)
Table salt
1 tsp(s)
1% low-fat buttermilk
¾ cup(s)
1% low fat milk
½ cup(s)
Part-skim ricotta cheese
⅓ cup(s)
Vanilla extract
1 tbsp(s)
Almond extract
1 tsp(s)
Egg whites
1 serving(s)
Raw egg
1 large
Vegetable oil
2 tbsp(s)
Preserves
6 tbsp(s), blueberry