Blueberry Ricotta Muffins
From my friend Dave ...
Loaded with those gorgeous berries and fluffy-light, they are perfect as a mid-morning snack.
In the recipe I've made them regular size, but you could certainly use the mini-muffin tin, too. And they would be great with frozen raspberries or blackberries instead!
Blueberry Ricotta Muffins
Nutritional Values Per Serving:
Calories 151; Protein 5g; Fat 8g; Carbs 11g; Sugars 3g; Sodium 124mg
- 1/4 cup butter, softened
- 1/2 cup Nature Sweet Crystals
- 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
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 cups fresh or frozen (thawed) blueberries
- Splenda granular
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 Splenda. Bake for 18-20 minutes or until golden on the edges and a tester comes out with moist crumbs. Makes 10 regular-sized muffins.
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