Blueberry-stuffed Mini-Muffins

These are wonderful--I usually make tons of them and then freeze them for later use! They are quite healthy, thanks to the ricotta cheese :-)

• Ready In: 35 mins
• Yields: 36 mini muffins

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 white
• 1  large egg
• 2  tablespoons  vegetable oil
• 6  tablespoons  blueberry preserves

Directions

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.