Prep 5 mins
Cook 40 mins
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.
- 2 cups plain flour
- 2 teaspoons baking powder
- 1 cup raw sugar
- 1 cup pecans, roughly chopped
- 1⁄2 cup buttermilk
- 2 eggs
- 2 teaspoons vanilla extract
- 1⁄3 cup vegetable oil
- 3 medium bananas, roughly mashed
- 1 cup ricotta cheese
- agave syrup or maple syrup, to serve
- Preheat oven to 180°C Place the flour, baking powder, sugar and pecans in a bowl and stir to combine.
- 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.
- Bake for 40-45 minutes or until cooked when tested with a skewer. Drizzle with agave syrup to serve.