Banana Honey Ricotta Muffins


I was using up a bit of this and that the other day and put together this quick little muffin with the two bananas, left over ricotta cheese and buttermilk that I had in the fridge.
They are moist and have a tender crumb with just a touch of sweetness.

  • 2 medium very ripe mashed  bananas
  • 1 tablespoon fresh lemon juice
  • 1/2 cup ricotta cheese
  • 1/3 cup buttermilk
  • 2 tablespoons liquid honey
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1/3 cup  natural bran
  1. Stir together all above ingredients in a mixing bowl.
  2. Add in the dry ingredients below.
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
     3.  Stir until just combined and spoon into 12 medium cupcake liners.
     4.  Bake in a preheated 350 F oven for 20 minutes.  While the muffins are baking, warm a tablespoon of honey to make it runny  and brush over the muffins as soon as you remove them from the oven.  Return to the oven for a few minutes to glaze the muffins.  Test with a toothpick to be sure they are baked through and the toothpick tests clean.

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