Blueberry-Stuffed Mini Muffins
3
Points®
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
Instructions
1
Preheat oven to 400°F.
2
Combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine buttermilk, milk, ricotta, vanilla extract, almond extract, eggs and oil.
3
Add wet ingredients to dry ingredients. Stir gently until just combined. Mixture will be slightly lumpy.
4
Spray 3 mini muffin tins (36 muffin cups total) with cooking spray. Fill each cup 1/3 full with muffin mixture. Add 1/2 teaspoon blueberry preserves to each muffin cup, and top with remaining batter.
5
Bake for 10 to 12 minutes or until done. Stand for 5 minutes. Remove muffins to a wire rack to cool.
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