Prep 15 mins
Cook 20 mins
This recipe came from the book "Miracle Muffins." It concentrates on lower fat treats.
- 2 1⁄2 cups all-purpose flour
- 1 cup granulated sugar
- 1⁄2 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1⁄2 cup low-fat buttermilk (I use no fat)
- 3⁄4 cup skim milk
- 2 tablespoons canola oil
- 1⁄3 cup low-fat ricotta cheese
- 1 large egg
- 2 egg whites
- 1 tablespoon vanilla extract
- 1 tablespoon grated lemon, rind of
- 1 1⁄3 cups blueberries (fresh or frozen)
- cooking spray
- Preheat oven to 375°.
- Line a muffin pan with lightly sprayed paper liners.
- In a large bowl combine flour, sugar, salt, baking powder, and baking soda.
- In another bowl combine the rest of ingredients EXCEPT for the blueberries.
- Toss blueberries into the flour mixture and then pour the wet ingredients in.
- Spoon batter into muffin cups, filling to almost the top.
- Bake for about 20 minutes.
- The muffins should be lightly brown and toothpick tested clean.
- You can also make streusel muffins with 1/3 cup sugar, 3 tbsp flour and 1 1/2 tbsp light butter rub together with fingers.
- Add to tops of batter right before baking.
These have fabulous flavor, but I found the batter pretty dry and had to add more skim milk. (I did use fat free sour cream instead of the buttermilk though so that might have had something to do with it.) I filled my muffins almost to the top which was definitely not a good idea as they expanded A LOT. So fill half to 3/4 full only. Still, great flavor!
I substituted fat free sour cream for the buttermilk, and fat free cottage cheese for the ricotta. These muffins were very good and did not taste "low fat"!