| 2½ cups all-purpose flour
½ cup granulated sugar ½ cup brown sugar, firmly packed 1 tsp salt 1 tbsp baking powder |
1 tsp baking soda
2 tsps ground allspice 1/3 cup lowfat buttermilk 2 medium-sized bananas, very ripe 1/3 cup 2 percent milk |
1/3 cup lowfat ricotta
cheese
1 large egg 1 egg white 2 tbsps vegetable oil 1 tbsp vanilla extract 3 tbsps pecans, finely ground |
| 1. Preheat the oven to 190oC
(375oF). Line a muffin pan with paper muffins cups. Coat them
with vegetable oil.
2. Combine the all-purpose flour, both types of sugar, salt, pecans, baking powder, baking soda and allspice in a large bowl. 3. Combine the buttermilk and bananas into a food processor and purée until smooth. In a mixing bowl, add the purée and all other ingredients. Whisk until smooth. Combine both mixtures and mix until all the ingredients are moist. 4. Scoop the batter into the prepared
muffin cups and bake for 25 minutes. Cool the muffins in the pan for 10
minutes before removing to cool on wire rack. Serve warm or at room temperature.
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