Banana muffins scrumptious

Dear Jeanne: Any way to lighten these truly delicious muffins? I sure hope so — they are scrumptious!

Thanks! — Mary Ann, Sciota, Pa.

Dear Mary Ann: This is a delicious idea — the "frosting" is a glorified honey butter, with a nod to cream-cheese frosting.

Mascarpone is a delicious Italian cream cheese that adds a fresh, sweet, creamy flavor. I just left out the butter and used a bit more of the cream cheeses, so now it's more of a cream-cheese frosting — but unique and delicious. The muffins are delicious on their own and can be eaten without the frosting. If eaten without the frosting, subtract 46 calories and 4 grams of fat per muffin.

BANANA MUFFINS WITH MASCARPONE CREAM FROSTING

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 cups sugar

1 cup vegetable oil

3 large eggs

1 tablespoon vanilla extract

4 ripe bananas, peeled and coarsely mashed

Frosting:

3 ounces cream cheese, room temperature

6 tablespoons ( 3/4 stick) unsalted butter, room temperature

1/3 cup mascarpone cheese, room temperature

3 tablespoons honey

1/2 cup chopped walnuts, toasted

Line 18 muffin cups with paper liners. Preheat the oven to 325 F. Whisk the flour, baking soda, salt, baking powder, cinnamon and nutmeg in a medium bowl to mix. Beat the sugar, oil, eggs and vanilla in a large bowl to mix. Stir in the banana. Add the dry ingredients and stir until just mixed. Divide the batter among the prepared muffin cups. Bake the muffins on the middle oven rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.