Blueberry Cheesecake Muffins
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
1 cup blueberries
Preheat oven to 375ºF. Grease 8-10 muffins tins.
In a large bowl combine with a wire whisk the flour, sugar, baking
powder, and salt until well blended. In a medium-sized bowl beat
together the almond extracts, vanilla extract, melted butter, ricotta
cheese, and eggs. Add to flour mixture. Carefully fold in the
blueberries. Batter will be soft and lumpy.
Fill the muffin cups 2/3 full and bake 20 minutes.
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