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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