Thursday, August 14, 2008

Blueberry-Almond Streusel Muffins

We opted to make these muffins without the streusel, but we included the directions in case you would like to try it. These were easy to make and delicious (according to Mr.BlueToes because Mrs. BlueToes can't stand cooked blueberries), but we think they would be better if you added cranberries instead of blueberries.

2 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 2% low-fat milk
1/2 cup low-fat buttermilk
1/3 cup light ricotta cheese
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1 teaspoon almond extract
3 large egg whites
1 1/3 cups blueberries
Cooking spray
1/4 cup all-purpose flour
1/2 cup finely chopped almonds
1 tablespoon brown sugar
1 tablespoon reduced-calorie stick margarine, melted

Preheat oven to 400°.

Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine milk and next 6 ingredients (milk through egg whites); stir well with a whisk. Add to flour mixture, stirring just until moist. Gently stir in blueberries. Spoon batter into 18 muffin cups coated with cooking spray.

Combine 1/4 cup flour and remaining ingredients; sprinkle evenly over batter. Bake at 400° for 18 minutes or until done. Remove from pans immediately; cool on a wire rack. Yield 18 muffins.

--From Cooking Light Magazine

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