- 2 1/2 cup(s) all-purpose flour
- 3/4 cup(s) sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp table salt
- 3/4 cup(s) low-fat buttermilk
- 1/2 cup(s) low-fat milk
- 1/3 cup(s) part-skim ricotta cheese
- 1 Tbsp vanilla extract
- 1 tsp almond extract
- 1 large egg white(s)
- 1 large egg(s)
- 2 Tbsp vegetable oil
- 6 Tbsp preserves, blueberry
Preheat oven to 400°F.
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.
Add wet ingredients to dry ingredients. Stir gently until just combined. Mixture will be slightly lumpy.
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.
Bake for 10 to 12 minutes or until done. Stand for 5 minutes. Remove muffins to a wire rack to cool.