- 3 cups self-raising flour, sifted
- 1/4 cup caster sugar
- 1/2 cup brown sugar
- 1/2 cup chopped dried dates
- 2 eggs, lightly beaten
- 1 1/2 cups milk
- 150g butter, melted
- 1 cup mashed over-ripe banana
- 250g tub Perfect Italiano Smooth & Creamy Ricotta
- 1/3 cup natural muesli
- 1/4 cup brown sugar, extra
- 60g butter, extra, melted
| - Combine flour, sugars and dates in a large bowl. Whisk together eggs, milk, butter and banana and pour into dry ingredients. Mix until just combined, do not over-mix.
- Spoon mixture into 18 paper case lined muffin pans. Dollop a teaspoon of Perfect Italiano Smooth & Creamy Ricotta onto each muffin and sprinkle with combined muesli, extra brown sugar and extra butter.
- Bake muffins at 200°C for 20 minutes or until golden and cooked through. Cool in muffin pans for 5 minutes before removing and cooling on a wire rack.
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