Anisette Muffins Recipe

• 2 1/2 c. all-purpose flour
• 1 c. granulated sugar
• 1/2 tsp salt
• 1 Tbsp. baking pwdr
• 1 tsp baking soda
• 1/2 c. lowfat buttermilk
• 3/4 c. 2% lowfat milk
• 1/4 c. canola oil
• 1/2 c. lowfat ricotta cheese
• 2 lrg egg whites
• 2 tsp vanilla extract
• 1 Tbsp. anise extract
• 1/3 x 1/3 c. powdered sugar to dust muffin tops (1/3 to 1/2)

1. Preheat oven to 375 F. Line a muffin pan with paper muffin c. and lightly coat them with vegetable or possibly canola oil spray.
2. In a large mixing bowl combine flour, sugar, salt, baking pwdr, and baking soda.
3. In a separate mixing bowl combine all other ingredients except powdered sugar, and whisk together till smooth.
4. Pour into dry ingredients and mix just till all ingredients are moist.
5. Spoon batter into prepared muffin c., filling to the rims, and dust the tops with powdered sugar using a fine mesh sieve.
6. Bake for approximately 20 mins.
7. Muffins should be light golden, and a cake tester inserted into the center should come out clean.
8. Cold in pan for 10 mins before removing to cold completely.
9. You may want to give muffins an additional dusting of sugar once they have cooled.
10. Store in an airtight container.

flour, sugar, salt, baking pwdr, baking soda, buttermilk, milk, canola oil, ricotta cheese, egg whites, vanilla, anise, powdered sugar

Taken from cookeatshare.com/recipes/anisette-muffins-65591 (may not work)