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Receta Blueberry Almond Streusel Muffins
by Global Cookbook

Blueberry Almond Streusel Muffins
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  Raciónes: 12

Ingredientes

  • 2 1/2 c. all-purpose flour
  • 1 c. granulated sugar
  • 1 Tbsp. baking pwdr
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 c. 2% low-fat lowfat milk
  • 1/2 c. low-fat buttermilk
  • 1/3 c. light Ricotta cheese
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. vanilla extract
  • 1 tsp almond extract
  • 3 lrg egg whites
  • 1 1/3 c. blueberries Cooking spray
  • 1/4 c. all-purpose flour
  • 1/2 c. finely minced almonds
  • 1 Tbsp. brown sugar
  • 1 Tbsp. reduced-calorie stick margarine melted

Direcciones

  1. Preheat oven to 400 .
  2. Combine first 5 ingredients in a large bowl; make a well in center of mix. Combine lowfat milk and next 6 ingredients (lowfat milk through egg whites); stir well with a whisk. Add in to flour mix, stirring just till moist. Gently stir in blueberries.
  3. Spoon batter into 18 muffin c. coated with cooking spray.
  4. Combine 1/4 c. flour and remaining ingredients; sprinkle proportionately over batter. Bake at 400 for 18 min or possibly till done.
  5. Remove from pans immediately; cold on a wire rack.
  6. Serving Size: 1 muffin
  7. Yield: 1 1/2 DozenT(Baking Time):"0:18"