Hummingbird Muffins with Honey Frosting

Hummingbird Muffins with Honey Frosting
20 Mins
Prep time
20 Mins
Cooking time
Serves 12

What you need

  • 2 cups flour
  • 1 cup self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon cinnamon
  • ½ teaspoon mixed spice
  • 1 cup brown sugar
  • ½ cup desiccated coconut
  • 3 eggs
  • 1 cup vegetable oil
  • 440g can crushed pineapple in juice, undrained
  • 2 bananas, mashed (1 cup)
  • ¼ cup passionfruit pulp
  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 2/3 cup full cream milk powder
  • 2/3 cup icing sugar, sifted
  • 1 tablespoon honey
  • Toasted flaked coconut, to decorate

How to make it

  1. SIFT the flours, bicarb soda and spices into a large bowl. Stir through the sugar and coconut. Combine the eggs, oil, pineapple, banana and passionfruit then stir into the dry ingredients until just combined.
  2. SPOON the mixture into 24 x 1/3 cup capacity patty paper lined muffin pans. Bake in a moderate oven 180°C for 20-25 minutes or until cooked. Allow to cool for 5 minutes before removing from the pan to cool completely.
  3. BEAT together the PHILLY with the milk powder, sugar and honey until smooth. Chill. Spread frosting over muffins and sprinkle with coconut. Serve as required.