Blueberry-stuffed Mini-muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 3/4 cup buttermilk
• 1/2 cup low-fat milk
• 1/3 cup part-skim ricotta cheese
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 1 medium egg
• 1 large egg
• 2 tablespoons vegetable oil
• 6 tablespoons blueberry preserves

Recipe

• 1 preheat oven to 400°f.
• 2 combine flour, sugar, baking powder, baking soda and salt in a large bowl.
• 3 in a separate bowl, combine buttermilk, milk, ricotta, vanilla extract, almond extract, eggs and oil.
• 4 add wet ingredients to dry ingredients.
• 5 stir gently until just combined.
• 6 mixture will be slightly lumpy.
• 7 spray 3 mini muffin tins (36 muffin cups total) with cooking spray.
• 8 fill each cup 1/3 full with muffin mixture.
• 9 add 1/2 teaspoon blueberry preserves to each muffin cup, and top with remaining batter.
• 10 bake for 10 to 12 minutes or until done.
• 11 stand for 5 minutes.
• 12 remove muffins to a wire rack to cool.