Donna Hays Banana Ricotta And Pecan Muffins Food

BANANA PECAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup regular-sized muffin tin with paper liners.
• Cut two of the bananas into pieces and place in the bowl of a stand mixer fitted with the whisk attachment. Add the brown sugar and whip on medium high speed for around three minutes or until pretty smooth.
• Add the melted butter, eggs and vanilla to the banana sugar mixture, and keep whipping for another 2 - 3 minutes, until well combined.
• Mash the remaining two bananas in a small bowl until mostly smooth, with only small chunks remaining.
• In a medium bowl, whisk together the flour, baking soda and salt. Remove the bowl from the stand mixer and fold in the flour mixture with a rubber spatula until just combined. Fold in the mashed bananas.
• Divide the batter evenly in the muffin cups. Sprinkle the tops with pecans and bake for about 18 to 20 minutes until a toothpick inserted in the center comes out clean.

BANANA RICOTTA MUFFINS

Steps:

• Preheat the oven to 400F. Grease and prepare a 12 muffin tin.
• Mix the flour, granulated sugar, baking powder and salt together in a large bowl.
• Whisk the canola oil, eggs, milk and vanilla extract together in a medium sized bowl. Gently mix in the ricotta and mashed banana.
• Add the wet ingredients to the dry ingredients in three additions, mixing until just combined. Don't over mix the batter.
• Fold in the chocolate chips.
• Divide the batter evenly between the 12 muffin tins.
• Put the tray in the oven and immediately decrease the temperature to 375F. Bake for 25-30 minutes, until a toothpick comes out clean.

DONNA HAY'S BANANA, RICOTTA AND PECAN MUFFINS

Steps:

• 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.

BANANA PECAN MUFFINS

Steps:

• Preheat oven to 375°F Grease 18 standard muffin pan cups (or use paper liners).
• Beat butter and sugar together at medium speed until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in bananans until smooth.
• Mix together flour, salt, baking powder and baking soda.
• Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
• Stir in pecans and vanilla.
• Do not overmix batter; it should not be completely smooth.
• Spoon batter into prepared pan, filling two-thirds full.
• Bake until lightly golden, 15 to 18 minutes.
• Transfer to a wire rack to cool slightly.
• Serve warm.