Blueberry-Stuffed Mini Muffins
Source of Recipe
weight watchers
Recipe Introduction
36 servings
2 points each
List of Ingredients
2 1/2 c all-purpose flour
3/4 c sugar
1 TBS baking soda
1 tsp table salt
3/4 c buttermilk
1/2 c low-fat milk
1/3 c part-skim ricotta cheese
1 TBS vanilla extract
1 tsp almond extract
1 med egg white
1 lrg egg
2 TBS vegetable oil
6 TBS preserves, blueberry
Recipe
Preheat oven to 400*F. Combine flour, sugar, baking soda, baking powder 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 tsp blueberry preserves to each muffin cup, and top with remaining batter. Bake for 10-12 mins or until done. Stand for 5 mins. Remove muffins to a wire rack to cool.
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