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Ricotta Maple Oat Muffin Tops

ricottamaplemuffintops1

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.