Ricotta Maple Oat Muffin Tops

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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.

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Blueberry Muffins

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Junior year is notorious for being the toughest year in high school. I’ve always giggled at such accusations, doubting any truth in the rumors, but being a junior now, I regretfully must agree: junior year is rough.

Perhaps it my fault-I decided to take 8 classes without a prep, but all I can do now is work hard and study my arse off.

And that’s what I’ve been doing. the. whole. weekend.

After so much mind bogging math and english and physics and chemistry, I needed a break, so I decided to bake a dessert.

I settled on making blueberry muffins, following a generic but freakishly delicious recipe which I’ve used various times.  Using a new pan that I got on sale at Sur la table a while ago, I ended up making six gigantic blueberry muffin bowls.  I put ice cream in the concave part of the muffins, but I’m sure whipped cream, pudding, or even yogurt would be delicious as well.  They’re perfect for dessert, but an equally worthy candidate for breakfast too (Or you can be like me, and eat them for lunch and dinner as well!).

Blueberry Muffins

  • 1 ½ cup flour (I used white whole wheat flour)
  • ½ cup + 2 tbs brown sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • 1/3 cup oil
  • 1 egg
  • milk
  • 1 tsp vanilla
  • 1 ½ cup blueberries (I used frozen)
  1. In a large bowl, whisk together the flour, sugar, salt, baking powder, and pumpkin pie spice.
  2. Measure out the oil in a measuring cup.
  3. To the measuring cup add the egg and vanilla.
  4. Add enough milk to fill the measuring cup to the “1 cup” line.
  5. Add the wet ingredients to the dry ingredients and stir until combined.
  6. Fold in the blueberries.
  7. Divide into 10 muffin cups, and bake at 400 degrees for about 20 minutes, or until a toothpick can be removed without crumbs.