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BLUEBERRY-ALMOND STREUSEL MUFFINS
2 ½ cups all-purpose flour 1 cup granulated sugar 1 tablespoon baking powder 1 teaspoon baking soda ½ teaspoon salt ¾ cup 2% low-fat milk ½ cup low-fat buttermilk ⅓ cup light ricotta cheese 2 tablespoons vegetable oil 1 tablespoon vanilla extract 1 teaspoon almond extract 3 large egg whites 1 ⅓ cups blueberries Vegetable cooking spray ¼ cup all-purpose flour ½ cup finely chopped almonds 1 tablespoon brown sugar 1 tablespoon reduced-calorie stick margarine, melted
STEPS
1. Preheat oven to 400 degrees. 2. Combine first 5 ingredients in bowl; make a well in center of mixture. 3. Combine milk and next 6 ingredients; stir well with a whisk. 4. Add to flour mixture, stirring just until moist. 5. Gently stir in blueberries. 6. Spoon batter into 18 muffin cups coated with cooking spray. 7. Combine ¼ cup flour and remaining 3 ingredients; sprinkle evenly over batter. 8. Bake at 400 degrees for 18 minutes or until done. 9. Remove from pans immediately and cool on wire rack. 10. Serving: 18 muffins
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