1 1/2 cups all-purpose flour
1/3 cup sugar,
2-3 tbsp sugar
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
2 eggs
1 cup blueberries
Method:
- 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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