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Mix fresh blueberries and finely chopped almonds with ricotta cheese, buttermilk and other ingredients to create a tender, low-fat muffin. The recipe comes from Pete and Mary Larsen of Covered Bridge Farm, a pick-your-own blueberry farm near Forest Lake, Minnesota.
- Nonstick cooking spray
- 1/2 cup finely chopped almonds
- 1/4 cup all-purpose flour
- 1 tablespoon packed brown sugar
- 1 tablespoon butter or margarine, melted
- 1-1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup granulated sugar
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup light ricotta cheese
- 1/2 cup skim milk
- 1/4 cup buttermilk
- 1 egg
- 2 tablespoons canola oil
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1 cup fresh blueberries
1. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray or line with paper bake cups. Set aside.
2. For topping: In a small bowl, stir together almonds, the 1/4 cup flour, the brown sugar, and melted butter. Set aside.
3. For muffins: In a large bowl, combine the 1-1/4 cups flour, the whole wheat flour, granulated sugar, baking powder, soda, and salt. Make a well in center of flour mixture. Set aside.
4. In a food processor or blender, combine ricotta cheese, milk, buttermilk, egg, canola oil, vanilla, and almond extract. Cover; process or blend until smooth. Add ricotta mixture all at once to flour mixture. Stir just until moistened. Stir in blueberries. Spoon batter into prepared muffin cups, filling almost full. Sprinkle topping over muffin batter in cups.
5. Bake in a 400 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.