Ingredients

• 3 cups self-raising flour, sifted
• ¼ cup caster sugar
• ½ cup brown sugar
• ½ cup chopped dried dates
• 2eggs, lightly beaten
• 1½ cups milk
• 150g Western Star Butter, melted
• 1 cup mashed over-ripe banana
• 1 x 250g tub Perfect Italiano Ricotta Original
• 1/3 cup natural muesli
• 1/4 cup brown sugar, extra
• 60gm Western Star Butter, extra, melted

Method

• 1. 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. 2. Spoon mixture into 18 paper case lined muffin pans. Dollop a teaspoon of Perfect Italiano Ricotta onto each muffin and sprinkle with combined muesli, extra brown sugar and extra butter. 3. 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.
• Tip: Muffins will keep for 2 days in an airtight container.