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    You are in: Home / Recipes / Donna Hay's Banana, Ricotta and Pecan Muffins Recipe
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    Donna Hay's Banana, Ricotta and Pecan Muffins

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    Kiwi Kathy's Note:

    From the NZ Herald website. They sound nice and I can't wait to try them. "Studded with nuts, oats, berries and dates, and drizzled with a little maple or agave syrup, these wholesome muffins make for a delicious breakfast on the run or a nourishing morning snack. Enjoy them fresh from the oven with a cup of tea, bake a batch on the weekend in readiness for the week's school lunchboxes or whip them up the night before a busy day." The recipe says it makes 6 muffins, but I would suggest making 12 smaller ones and probably not cooking them for quite so long. Check them after 25 minutes for doneness and if necessary cook a little longer.

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    Serves: 6


    large m ...

    Units: US | Metric


    1. 1
      Preheat oven to 180°C Place the flour, baking powder, sugar and pecans in a bowl and stir to combine.
    2. 2
      Make a well in the centre, add the buttermilk, eggs, vanilla, oil and banana and stir until just combined. Fold through the ricotta and spoon the mixture into 6 x ¾ cup capacity tins lined with muffin cases.
    3. 3
      Bake for 40-45 minutes or until cooked when tested with a skewer. Drizzle with agave syrup to serve.

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    Nutritional Facts for Donna Hay's Banana, Ricotta and Pecan Muffins

    Serving Size: 1 (245 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 673.8
    Calories from Fat 295
    Total Fat 32.8 g
    Saturated Fat 6.8 g
    Cholesterol 83.7 mg
    Sodium 202.4 mg
    Total Carbohydrate 84.0 g
    Dietary Fiber 4.4 g
    Sugars 42.6 g
    Protein 14.0 g

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