Do you know those maple oat glazed scones at Starbucks? Now imagine them in muffin form. Mmm.
I originally intended to make scones, but I wasn’t heavy handed enough with the butter, and was a bit too generous with the ricotta and ended up with muffin tops instead.
At first I was disappointed, and packed them in a tupperware to share with friends, but I decided to try a bite and…I immediately unpacked them from the tupperware. They weren’t going anywhere.
These are truly little unassuming packages of joy. They’re not the prettiest (maybe some sliced almonds or a glaze could fix that), but they taste like autumn, and autumn tastes so, so good.
Ricotta Maple Oat Muffin Tops
Makes 8 muffin tops (size of regular muffins).
In a medium bowl, stir together:
- ½ cup white whole wheat or spelt flour
- ¼ cup oat flour + ¼ cup instant oats
- ¼ cup + 1 tbs coconut palm sugar
- 1 tsp cinnamon
- ½ tsp baking powder
- ¼ tsp salt
Stir into the dry ingredients:
- 2 tbs melted butter
Finally, stir in:
- ¾ cup fat free ricotta (or regular ricotta)
- ½ tsp maple extract
Spoon the batter into a greased whoopie pie pan (what I used), or regular muffin tins. Bake for 18-20 minutes at 350 degrees.
Serve warm, with butter, almond butter, or just plain.