Bread: Blueberry-Almond Streusel Muffins

posted by mamaSue 04-29-100 2:43 PM

* Exported from MasterCook *
Blueberry-Almond Streusel Muffins
Recipe By : Cooking Light
Serving Size : 18 Preparation Time :0:00
Categories : Breads Sept '97

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 2% 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
1 1/3 cups blueberries
Cooking spray
1/4 cup all-purpose flour
1/2 cup finely chopped almonds
1 tablespoon brown sugar
1 tablespoon reduced-calorie stick margarine -- melted


Preheat oven to 400º. Combine first 5 ingredients in a large bowl; make a well in center of mixture.
Combine milk and next 6 ingredients (milk through egg whites); stir well with a whisk. Add to flour mixture, stirring just until moist. Gently stir in blueberries. Spoon batter into 18 muffin cups coated with cooking spray.

Combine 1/4 cup flour and remaining ingredients; sprinkle evenly over batter.

Bake at 400º for 18 minutes or until done. Remove from pans immediately; cool on a wire rack.

Serving Size: 1 muffin

Source: "Cooking Light, September 1997, p.82" Copyright: "© Cooking Light"

Yield:
"1 1/2 Dozen"
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Per serving: 180 Calories (kcal); 5g Total Fat; (23% calories from fat); 5g Protein; 30g Carbohydrate; 2mg Cholesterol; 247mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates

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