THE DAIRY KITCHEN
Banana Sultana Muffins with Honey Ricotta
By THE DAIRY KITCHEN
Preparation 15 MINS
Cooking 20 MINS
Ricotta makes a perfect dairy rich alternative to sugary icings for muffins.
Ingredients3 cups self-raising flour
3/4 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups Milk
170g butter, melted
1 cup mashed over-ripe bananas
1/2 cup sultanas
300g fresh ricotta
2 tablespoons cream
1 tablespoon honey
1/4 teaspoon cinnamon
glace fruit, for garnish, optional
- Sift flour into a bowl and stir in sugar. Whisk together eggs, milk and butter until combined, add banana and sultanas then fold into dry ingredients. Do not overmix.
- Spoon the mixture into 12 buttered 1/2 cup capacity muffin pans and bake at 200°C for 20 minutes or until golden and cooked through. Set aside for 5 minutes before removing from pan and allowing to cool completely on a wire rack.
- Combine ricotta, cream, honey and cinnamon and use to ice muffins. Garnish with glace fruit if desired.