Blueberry-stuffed mini muffins
Part-skim ricotta cheese
1 large egg(s)
6 Tbsp, 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.
- Serving size: 1 muffin