2 cups all-purpose flour

cup sugar

1 tbsp. Baking power

1 tsp. Salt

cup low-fat buttermilk

cup low-fat (1%) milk

1/3 cup part-skim ricotta cheese

1 tbsp. Vanilla extract

1 tsp. Almond extract

White from 1 large egg

1 large egg

2 tbsp. Vegetable oil

6 tbsp. Blueberry preserves



1. Preheat oven to 400 degrees


2. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine buttermilk, milk, ricotta, vanilla 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 cut 1/3 full with muffin mixture. Add teaspoon blueberry preserved 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 cook.


------------------------------- ---


Number of servings: 36

PointsPlus value: 2