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BLUEBERRY-RICOTTA-ALMOND MUFFINS

Stick to Your Hips Blog



1/4 cup butter, softened
1/2 cup sugar
1 whole egg
1 egg white
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup ricotta cheese
3/4 cup flour
1/2 cup almond flour (Bob's Red Mill brand is great)
1/4 teaspoon salt
1 teaspoon baking powder
2 cups fresh or frozen blueberries
Sugar

Preheat oven to 350 degrees. Grease 12 regular muffin cups and set aside.
In a large bowl cream the butter and NS crystals. Beat in whole egg, egg white, vanilla extract, almond extract, and ricotta cheese. In a small bowl mix the flour, almond flour, salt, and baking powder. Stir into the ricotta mixture 
just until moistened. Fold in 1 1/4 cup berries.

Fill muffin cups with batter. Press the remaining berries on the top of the batter and sprinkle with sugar. Bake for 18-20 minutes or until golden on the edges and a tester comes out with moist crumbs. Makes 12 regular-sized muffins.
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