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
2 comments:
These sound yummy. Will have to give them a try.
hey try these muffins,
Ingredients
* 220 millilitres milk
* 400 grams Gluten Free SR Flour
* 2 Egg (60g)
* 1/2 cup Banana (mashed)
* 1/2 teaspoon Nutmeg
* 1/2 teaspoon Cinnamon
* 3 tablespoons Honey
* 110 grams Butter (melted)
Instructions
Sift all dry ingredients. Beat eggs till thick, add honey, milk, melted butter and mashed banana. Add the wet ingredients to the flour mix. Mix lightly, pour into greased muffin pans. Bake at 210degrees C for 6-7 minutes reduce heat to 200degrees C and continue baking for 8-10 minutes or until just coming away from sides pan. Best eaten warm with butter
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