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Ingredients
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 1/4 cup |
| salt: 3/4 tsp |
| baking powder: 1 Tbl |
| baking soda: 1 tsp |
| low fat buttermilk: 3/4 cup |
| 2% milk: 3/4 cup |
| ricotta cheese (part skim): 1/3 cup |
| canola oil - for salads, woks and light frying: 3 Tbl |
| eggs: 1 (large) |
| eggs: 2 (whites) |
| vanilla extract: 2 Tbl |
| powdered sugar (unsifted): 1 3/4 cups |
| maple extract: 1 1/4 tsp |
| low fat cream cheese: 2 Tbl |
| vanilla extract: 1 tsp |
| salt: 1 dash |
| water: 1 Tbl |
| water: 2 tsp |
Maple Bar Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
16 serving(s)
Tags
- 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.