Recipes
Pineapple hummingbird muffins
These fruit-packed cakes are decorated with toasted pineapple sprinkles
These fruit-packed cakes are decorated with toasted pineapple sprinkles
(19 votes)
Cook: 55 Mins
Serves: 12
Price: 27p per serving
Nutritional Information
Each 121g serving contains
Energy
937kj
224kcal
937kj
224kcal
11%
Fat
12.8g
12.8g
Med
18%
18%
Saturates
2.8g
2.8g
Med
14%
14%
Sugars
8.2g
8.2g
Med
9%
9%
Salt
0.57g
0.57g
Med
10%
10%
of your reference intake.
Typical energy values per 100g:
774kj/185kcal
Typical energy values per 100g:
774kj/185kcal
Ingredients
400g fresh pineapple
1 lime
3 ripe bananas
200g self-raising flour
1tsp bicarbonate of soda
2 eggs
150ml sunflower oil
200g soft cheese
1tsp vanilla bean paste
Method
1
Preheat the oven to 140C/120C Fan/Gas 1.
2
Cut the skin off the pineapple and remove the dark ‘eyes’. Divide the flesh into 4 equal wedges. Chop 2 pieces finely and scatter on a baking tray lined with baking paper. Halve 1 lime, then slice one half into 12 thin slivers and add to the tray. Bake for 30 mins, until the edges of the pineapple are caramelised and golden. Stir to turn over then cook for 30 mins more. Remove from the oven and set aside until cool enough to handle.
3
Increase the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with paper cases. Zest the other half of the lime.
4
Blend 1 pineapple wedge with the bananas, mashed, until you get a smooth purée. Finely chop the remaining pineapple wedge.
5
In a large bowl, mix the self-raising flour, bicarbonate of soda and the lime zest.
6
In a jug, beat the eggs then whisk with the sunflower oil. Whisk into the flour mixture until smooth, then stir through the blended and chopped pineapple.
7
Divide the batter between the cases. Bake for 25-30 mins or until the muffins are risen, golden and a skewer inserted in the centre comes out clean. Cool on a rack.
8
Mix the soft cheese with the vanilla bean paste. Spread over the muffins, then top with the toasted pineapple and lime slivers.