Blueberry Stuffed Mini Muffins
These are wonderful--i usually make tons of them and then freeze them for later use! They are quite healthy, thanks to the ricotta cheese :-)
Steps
Preheat oven to 400f.
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 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.
Ingredients
all-purpose flour, sugar, baking powder, baking soda, table salt, buttermilk, low-fat milk, part-skim ricotta cheese, vanilla extract, almond extract, egg white, egg, vegetable oil, blueberry preserves