Blueberry Cheesecake Muffins

poniedziałek, 27 stycznia 2014

Blueberry Cheesecake Muffins

Time: 35 mins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/3 cup sugar, plus
  • 2 -3 tablespoons sugar (depending on sweetness of the berries)
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 1/4 cup melted butter
  • 1/3 cup plain yogurt
  • 1/2 teaspoon vanilla extract
  • 2/3 cup ricotta cheese
  • 2 eggs
  • 1 cup blueberries (I like canned or frozen wild blueberries)

Directions

  • 1 Preheat oven to 375 degrees.
  • 2 Grease 8-10 muffins tins (I always make mini muffins).
  • 3 In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended.
  • 4 In a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs.
  • 5 Add to flour mixture.
  • 6 Carefully fold in the blueberries.
  • 7 Batter wil be soft and lumpy.
  • 8 Fill the muffin cups 2/3 full and bake 20 minutes.

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