Blueberry-stuffed Mini-Muffins
photo by Ms B.
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
36 mini muffins
ingredients
- 591.47 ml all-purpose flour
- 177.44 ml sugar
- 14.79 ml baking powder
- 4.92 ml baking soda
- 4.92 ml table salt
- 177.44 ml buttermilk
- 118.29 ml low-fat milk
- 78.78 ml part-skim ricotta cheese
- 14.79 ml vanilla extract
- 4.92 ml almond extract
- 1 medium egg white
- 1 large egg
- 29.58 ml vegetable oil
- 88.74 ml blueberry preserves
directions
- Preheat oven to 400°F.
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a separate bowl, combine buttermilk, milk, ricotta, vanilla extract, almond extract, eggs and oil.
- Add wet ingredients to dry ingredients.
- Stir gently until just combined.
- Mixture will be slightly lumpy.
- Spray 3 mini muffin tins (36 muffin cups total) with cooking spray.
- Fill each cup 1/3 full with muffin mixture.
- Add 1/2 teaspoon blueberry preserves to each muffin cup, and top with remaining batter.
- Bake for 10 to 12 minutes or until done.
- Stand for 5 minutes.
- Remove muffins to a wire rack to cool.
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Reviews
-
Great little bites! I prepared these for a breakfast party featuring all tiny little finger foods, and they were a hit. I used an all fruit blueberry spread, as that is all I could find at the grocery. I think that these would also be good with a strawberry or cherry preserve filling. Yummy and simple.
RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.