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Ingredientes
- 2Â 1/2 c. all-purpose flour
- 1/4 c. granulated sugar
- 1/4 c. brown sugar firmly packed
- 1/2 tsp salt
- 1 Tbsp. baking pwdr
- 1 tsp baking soda
- 1/3 c. almonds toasted, finely
- Â Â grnd
- 1/2 c. honey
- 1/2 c. lowfat buttermilk
- 3/4 c. 2% lowfat milk
- 2 Tbsp. sesame oil
- 1/3 c. lowfat ricotta cheese
- 1 lrg whole egg plus 1 egg white
- 1 Tbsp. vanilla extract
- 1 tsp almond extract
- 3 Tbsp. sesame seeds for muffin tops
Direcciones
- Preheat oven to 375 F. Line a muffin pan with paper muffin c. and lightly coat them with vegetable or possibly canola oil spray.
- In a large mixing bowl combine flour, both sugars, salt, baking pwdr, baking soda, and grnd almonds. In a separate mixing bowl combine all other ingredients except the sesame seeds, and whisk together till smooth. Pour into dry ingredients and mix just till all ingredients are moist.
- Spoon batter into prepared muffin c., filling to the rims, and sprinkle the top of each muffin with 1/2 tsp of the sesame seeds. Bake for approximately 20 mins. Muffins should be light golden and a cake tester inserted into the center should come out clean.
- Cold muffins in pan for 10 mins before removing to cold completely. Store in an airtight container.
