Directions:
- Preheat oven to 375 degrees.
- Grease 8-10 muffins tins (I always make mini muffins).
- In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended.
- In a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs.
- Add to flour mixture.
- Carefully fold in the blueberries.
- Batter wil be soft and lumpy.
- Fill the muffin cups 2/3 full and bake 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.36 Kcal (1325 kJ) | ||
| Calories from fat | 120.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.42g | 21% | |
|---|---|---|---|
| Cholesterol | 90.66mg | 30% | |
| Sodium | 248.28mg | 10% | |
| Potassium | 377.93mg | 8% | |
| Total Carbs | 40g | 13% | |
| Sugars | 12.92g | 52% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 8.8g | 18% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 198.4mg | 20% | |
| Amount Per 100 g | |||
| Calories | 233.87 Kcal (979 kJ) | ||
| Calories from fat | 89.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.92g | 21% | |
|---|---|---|---|
| Cholesterol | 67.02mg | 30% | |
| Sodium | 183.55mg | 10% | |
| Potassium | 279.39mg | 8% | |
| Total Carbs | 29.57g | 13% | |
| Sugars | 9.55g | 52% | |
| Dietary Fiber | 1.09g | 6% | |
| Protein | 6.5g | 18% | |
| Vitamin C | 1.9mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 4% | |
| Calcium | 146.7mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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