Blueberry or Cranberry Muffins

Muffins with blueberries or cranberries are fresh and nutritious, especially when made Heidi's way.

• 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 1% 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 (or egg beaters instead for better muffins!)
• 1 1/3 - 2 cups blueberries or chopped cranberries (fresh or frozen)
• Light Cooking spray

METHOD

Preheat oven to 400°F.

Combine flour, sugar, baking powder, baking soda and salt in a large bowl; make a well in center of mixture.

Combine milk, buttermilk, ricotta, oil, vanilla, almond extract and egg whites; stir well with a whisk to combine, but do not over mix.

Add liquids to flour mixture, stirring just until moist.

Gently fold in blueberries or cranberries.

Spoon batter into 18 muffin cups (or 9 for larger muffins) coated with butter or cooking spray.

Bake in preheated 400°F oven for 18 minutes or until tester inserted in center of one muffin comes out clean. Remove from pans immediately. Cool on a wire rack.

Yield: 18 muffins

recipe from www.inmamaskitchen.com

Contributor: Heidi Becket

back to blueberry article - health, nutrition, recipes

Other alternatives - use raisins, almonds, walnuts, slivered apricots, grated orange or lemon peel. Experiment.

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