2 1/2 cup(s) all-purpose flour
3/4 cup(s) sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp table salt
3/4 cup(s) buttermilk
1/2 cup(s) low-fat milk
1/3 cup(s) part-skim ricotta cheese
1 Tbsp vanilla extract
1 tsp almond extract
1 large egg white(s)
1 large egg(s)
2 Tbsp vegetable oil
6 Tbsp preserves, blueberry
Instructions Preheat oven to 400°F. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine buttermilk, milk, ricotta, vanilla extract, almond extract, eggs and oil. Add wet ingredients to dry ingredients. Stir gently until just combined. Mixture will be slightly lumpy. Spray 3 mini muffin tins (36 muffin cups total) with cooking spray. Fill each cup 1/3 full with muffin mixture. Add 1/2 teaspoon blueberry preserves to each muffin cup, and top with remaining batter. Bake for 10 to 12 minutes or until done. Stand for 5 minutes. Remove muffins to a wire rack to cool. 2 pts each
1 cup(s) light artificially sweetened vanilla yogurt
1/2 cup(s) fat-free skim milk
1/2 cup(s) uncooked quick oats
1/2 tsp vanilla extract 1 large egg(s), beaten
1 large banana(s), mashed
1/4 cup(s) unpacked brown sugar
1 1/4 cup(s) all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
1/2 cup(s) mini chocolate chips
1/2 tsp table salt
Instructions Preheat oven to 375ºF. Combine yogurt, milk, oats, vanilla extract and egg. Set aside 5 minutes for oats to soften; stir in banana. In a separate bowl, stir together brown sugar, flour, baking soda, baking powder and salt. Stir flour mixture into yogurt mixture to moisten ingredients. Do not beat. Dough will be very thick. Stir in chips. Spoon batter by heaping tablespoons into 3 mini-muffin tins coated with cooking spray. Bake until golden brown, about 15 to 18 minutes. Yields 1 muffin per serving. 1 pt. each
