A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Blueberry Cheesecake Muffins
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- #93748
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 cup all-purpose flour
1/3 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sugar (as needed)
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 cup melted butter
1/3 cup plain yogurt
2/3 cup ricotta cheese
2 eggs
1 cup blueberries
directions
Preheat oven to 375 degrees F. Grease muffins tins.
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 extract, vanilla extract, melted butter, yogurt, ricotta cheese, and eggs. Add to flour mixture. Carefully fold in the blueberries. Batter will be soft and lumpy.
Fill the muffin cups 2/3 full and bake 20 minutes.
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nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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