Light ricotta cheese and whole wheat flour cut fat and add fiber to these muffins from Covered Bridge Farm in Forest Lake, Minnesota.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
bake:
18 mins to 20 mins at 400°
cool:
5 mins
Servings:
12
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Ingredients

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Directions

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  • Lightly coat twelve 2-1/2-inch muffin cups with cooking spray or line with paper bake cups. Set aside.

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  • For topping: In a small bowl, stir together almonds, the 1/4 cup flour, the brown sugar and melted butter. Set aside.

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  • For muffins: In a large bowl, combine the 1-1/4 cups flour, the whole wheat flour, granulated sugar, baking powder, soda, and salt. Make a well in center of flour mixture. Set aside.

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  • In a food processor or blender, combine ricotta cheese, milk, buttermilk, egg, canola oil, vanilla and almond extract. Cover; process or blend until smooth. Add ricotta mixture all at once to flour mixture. Stir just until moistened. Stir in blueberries. Spoon batter into prepared muffin cups, filling almost full. Sprinkle topping over muffin batter in cups.

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  • Bake in a 400 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

Nutrition Facts

205 calories; total fat 7g; saturated fat 2g; cholesterol 25mg; sodium 200mg; carbohydrates 29g; fiber 2g; protein 6g; vitamin a 97IU; vitamin c 2mg; calcium 121mg; iron 1mg.

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