Get a taste of the tropics with these hummingbird muffins.
Preheat oven to 180°C and line 24 muffin tins with muffin wraps.
Peel and mash the bananas, and drain the pineapple. Combine these in a large bowl, and then crack whole eggs into mixture. Add the oils and the vanilla extract.
Chop the walnuts roughly and keep to the side.
In a separate bowl, combine the flour, sugar and cinnamon.
Pour the wet mixture into the dry mixture, and gently mix until they are combined.
Gently mix through the chopped walnuts.
Spoon into the muffin cases - as the mixture doesn’t rise very much, fill the cases to the line of the muffin tray.
Place in oven for 25 minutes or until golden on the top.
Place the butter into the mixer and cream until pale and fluffy.
Add the icing sugar, and mix until the frosting is not grainy (you can add warm water by the teaspoon to reduce graininess, if required).
Once combined, add the cream cheese and mix.
Mix in the lemon juice – adding more to taste.
Place this mixture into a piping bag with a Wilton 2A piping tip attached.
While muffins are baking and the frosting is mixing, slice 0.5cm thick slices of pineapple (roughly 5 of them) and place on a baking tray.
Once the muffins have been removed from the oven, place these slices in for 5 minutes on each side, to gently warm them to reduce their acidity but keep their tartness.
Cut these pineapple pieces into small shards.
Pipe a very small amount of the cream cheese frosting onto the top of the muffin, place a pineapple shard and a walnut on each muffin.
Nutritional analysis per serving (42 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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