 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
I found this recipe in a lowfat cookbook! I love muffins and I also love maple bars, so I decided to try this recipe. It is so wonderful and lowfat! Ingredients:
3 cups flour |
1/4 cup sugar |
3/4 teaspoon salt |
1 tablespoon baking powder |
1 teaspoon baking soda |
3/4 cup low-fat buttermilk |
3/4 cup 2% low-fat milk |
1/3 cup low-fat ricotta cheese |
3 tablespoons canola oil |
1 large egg |
2 egg whites |
2 tablespoons vanilla extract |
1 3/4 cups powdered sugar |
1 1/4 teaspoons maple extract |
2 tablespoons light cream cheese |
1 teaspoon vanilla extract |
1 pinch salt |
1 tablespoon water |
2 teaspoons water |
Directions:
1. Preheat oven to 375 degrees F. Line a muffin pan with paper muffin cups and lightly coat them with vegetable oil or canola. You can also just spray the muffin pan with a cooking spray, it works just as well.
2. In a large mixing bowl combine flour, sugar, salt, baking powder, and baking soda. In a separate mixing bowl, combine all the remaining ingredients and whisk together until smooth. Pour into dry ingredients and mix just until all ingredients are moist.
3. Spoon batter into muffin cups, filling to the rims, and bake for approximately 20 minutes. Muffins should be light golden brown. Cool muffins in pan for ten minutes before removing to cool completely.
4. Prepare maple icing: Combine all ingredients in a small bowl and beat on medium speed with an electric mixer until creamy and smooth. Frost the top of each cooled muffin with approximately 1-1/2 tsp of icing.
|
|