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.

Serves: 18

Preparation Time: 15 minutes

Cooking Time: 20 minutes