POINTS® Value |  2 each
Servings | 36
Preparation Time | 15 min
Cooking Time | 12 min
Level of Difficulty | Easy

The ricotta cheese is the trick to keeping these muffins low in fat but moist and tender.

2 1/2 cup all-purpose flour
3/4 cup sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp table salt
3/4 cup buttermilk
1/2 cup 1% low-fat milk
1/3 cup part-skim ricotta cheese
1 Tbsp vanilla extract
1 tsp almond extract
1 medium egg white(s)
1 large egg(s)
2 Tbsp vegetable oil
6 Tbsp preserves, blueberry

Instructions


1. Preheat oven to 400°F.
2. 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.
3. Add wet ingredients to dry ingredients. Stir gently until just combined. Mixture will be slightly lumpy.
4. 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.
5. Bake for 10 to 12 minutes or until done. Stand for 5 minutes. Remove muffins to a wire rack to cool.







-- Edited by Colette at 14:48, 2006-03-23