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      RECIPE TITLE "Blueberry-Almond Streusel Muffins Recipe"
    Source: Cooking Light magazine,
    courtesy of

    yieldsYield: 1 1/2 dozen time--- difficultyeasy


    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 degrees F. 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 degrees F for 18 minutes or until done. Remove from pans immediately; cool on a wire rack.

    Recipe reprinted by permission of Cooking Light magazine. All rights reserved.

    Serving size: 1 muffin

      Nutrition Facts per Serving
    Calories: 171 Fat: 5g Carbohydrates: 29g
    Cholesterol: 1mg Sodium: 139mg Protein: 4g
    Fiber: 1g % Cal. from Fat: 26% % Cal. from Carbs: 68%

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