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Categories:
flour sugar salt baking powder baking soda low-fat buttermilk milk low-fat Ricotta cheese canola oil egg egg whites vanilla powdered sugar maple light cream cheese vanilla salt water water
Viewed: 108 - Published at: 7 years agoIngredients
- 3 cups flour
- 14 cup sugar
- 34 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 34 cup low-fat buttermilk
- 34 cup 2% low-fat milk
- 13 cup low-fat ricotta cheese
- 3 tablespoons canola oil
- 1 large egg
- 2 egg whites
- 2 tablespoons vanilla extract
- 1 34 cups powdered sugar
- 1 14 teaspoons maple extract
- 2 tablespoons light cream cheese
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 tablespoon water
- 2 teaspoons water
Method
- 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.
- 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.
- 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.
- 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.
