Blueberry-Almond Streusel Muffins
- 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 400°.
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 400° for 18 minutes or until done. Remove from pans immediately; cool on a wire rack. Yield: 1 1/2 dozen (serving size: 1 muffin).
CALORIES 171 (24% from fat); FAT 4..5g (sat 0.8g, mono 1.8g, poly 1.2g); PROTEIN 4g; CARB 28.8g; FIBER 1.4g; CHOL 1mg; IRON 1.1mg; SODIUM 139mg; CALC 69mg
