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    Bread-Muffin: Blueberry Almond Streusel Muffins

    Source of Recipe

    Cooking Light

    List of Ingredients

    2 1/2 cups flour
    1 cup sugar
    1 tablespoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup milk
    1/2 cup lowfat buttermilk
    1/3 cup light ricotta cheese
    2 tablespoons oil
    1 tablespoon vanilla
    1 teaspoon almond butter
    3 large egg whites
    1 1/3 cups blueberries
    1/4 cup flour
    1/2 cup finely chopped almonds
    1 tablespoon brown sugar
    1 tablespoon reduce calorie stick margarine, melted

    Recipe

    Preheat oven to 400ºF. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine milk and next 6 ingredients (milk through egg whites); stir well with a whisk. Add to flour mixture, stirring just until moist. Gently stir in blueberries. Spoon batter into 18 muffin cups coated with cooking spray. Combine 1/4 cup flour and remaining ingredients; sprinkle evenly over batter. Bake at 400ºF for 18 minutes or until done. Remove from pans immediately; cool on a wire rack. Serving size: 1 muffin makes 1 1/2 dozen.

 

 

 


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