Blueberry Cheesecake Muffins

Ingredients
* 1 1/2 cups all-purpose flour
* 1/3 cup sugar, PLUS
* 2-3 Tablespoons sugar (depending on sweetness of the berries)
* 3 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon almond extract ** Can be left out **
* 1/4 cup melted butter
* 1/3 cup plain yogurt ** I used Vanilla Yogurt instead **
* 1/2 teaspoon vanilla extract
* 2/3 cup ricotta cheese
* 2 eggs
* 1 cup blueberries

Directions
1. Preheat oven to 375ºF. Grease 8-10 muffins tins.
2. In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended.
3. 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.
4. Fill the muffin cups 2/3 full and bake 20 minutes

Tags: Recipes

This entry was posted on Wednesday, August 27th, 2008 at 5:21 pm and is filed under Personal. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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