Blueberry-Almond Streusel Muffins
Source of Recipe
Cooking Light Critics Message Board
List of Ingredients
2-1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 2% low-fat milk
1/2 cup low-fat buttermilk
1/3 cup light ricotta cheese
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1 teaspoon almond extract
3 large egg whites
1-1/3 cups blueberries
Cooking spray
1/4 cup all-purpose flour
1/2 cup finely chopped almonds
1 tablespoon brown sugar
1 tablespoon reduced-calorie stick margarine, meltedRecipe
Estimated Total Time: 38 minutes
Preheat oven to 400°.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 400° for 18 minutes or until done. Remove from pans immediately; cool on a wire rack.
YIELD: 1-1/2 dozen (serving size: 1 muffin).
NUTRITIONAL INFO
calories: 171 carbohydrates: 28.8 g cholesterol: 1 mg fat: 0 g sodium: 139 mg protein: 4 g calcium: 69 mg iron: 1.1 mg fiber: 1.4 g
3 points
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