Blueberry Muffins

Once again I made use of leftover ingredients and improvised a little to make a great recipe.

For these muffins, I used the leftover ricotta from making cannoli and leftover sour cream from another recipe. I ran out of vanilla so I used almond extract in place of half of it (have you used almond extract?! It’s delicious.)

I have a recipe written down using Greek Yogurt to make these muffins. I do not recall where that recipe came from, happy to cite it if I come across it. Instead of Greek Yogurt (1 cup), I used the ricotta, sour cream, and some whole milk.

I think these were way better than the Greek Yogurt version.

Ingredients:

1.5 c whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/3 c ricotta

1/3 c sour cream

1/3 c whole milk

1/3 c maple syrup or honey

1/4 c butter

2 eggs

1 tsp vanilla extract

1 tsp almond extract

Instructions:

Preheat oven to 375 degrees F

Spray/grease a muffin pan

Mix the dry ingredients

Mix the wet ingredients

Mix them together

Fold in the blueberries

Fill muffin spots about 2/3 full

Bake for 15-17 minutes