Directions:
- Preheat oven to 400°F.
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a separate bowl, combine buttermilk, milk, ricotta, vanilla extract, almond extract, eggs and oil.
- Add wet ingredients to dry ingredients.
- Stir gently until just combined.
- Mixture will be slightly lumpy.
- Spray 3 mini muffin tins (36 muffin cups total) with cooking spray.
- Fill each cup 1/3 full with muffin mixture.
- Add 1/2 teaspoon blueberry preserves to each muffin cup, and top with remaining batter.
- Bake for 10 to 12 minutes or until done.
- Stand for 5 minutes.
- Remove muffins to a wire rack to cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 585.01 Kcal (2449 kJ) | ||
| Calories from fat | 109.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.14g | 19% | |
|---|---|---|---|
| Cholesterol | 59.37mg | 20% | |
| Sodium | 1020.16mg | 43% | |
| Potassium | 631.81mg | 13% | |
| Total Carbs | 107.12g | 36% | |
| Sugars | 30.88g | 124% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 14.87g | 30% | |
| Iron | 1.3mg | 7% | |
| Calcium | 329mg | 33% | |
| Amount Per 100 g | |||
| Calories | 225.33 Kcal (943 kJ) | ||
| Calories from fat | 42.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 19% | |
|---|---|---|---|
| Cholesterol | 22.87mg | 20% | |
| Sodium | 392.94mg | 43% | |
| Potassium | 243.36mg | 13% | |
| Total Carbs | 41.26g | 36% | |
| Sugars | 11.89g | 124% | |
| Dietary Fiber | 0.93g | 10% | |
| Protein | 5.73g | 30% | |
| Iron | 0.5mg | 7% | |
| Calcium | 126.7mg | 33% | |
* 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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