Ba­nana and pineapple muffins

Pack in these muffins when you want some­thing sweet to go with your cof­fee or tea. The kids will also love the fruity flavours.

YOU Lunchbox Ideas - - Contents -

MAKES

12 muffins

Prepa­ra­tion time: 15 min­utes Bak­ing time: 20-25 min­utes

MUFFINS

400 ml cake flour 10 ml (2 t) bak­ing pow­der 100 ml su­gar 3 ml (gen­er­ous ½ t) ground cin­na­mon 100 ml des­ic­cated co­conut, toasted 50 ml melted but­ter 2 eggs, whisked 2 bananas, finely chopped 200 g pineapple, finely chopped 50 g wal­nuts, finely chopped

IC­ING (op­tional)

120 g but­ter juice and finely grated zest of 4 lemons 250 ml (1 c) su­gar 4 eggs Pre­heat the oven to 180 °C. Line 12 muf­fin tin hol­lows with pa­per cases. 1 Muffins Sift to­gether the flour, bak­ing pow­der, su­gar and cin­na­mon. Add the re­main­ing in­gre­di­ents and mix un­til just com­bined. 2 Spoon the bat­ter into the pa­per cases and bake for 20-25 min­utes or un­til done. Al­low to cool and ice, if de­sired. 3 Ic­ing (if us­ing) Heat the but­ter, le­mon juice, zest and su­gar in a saucepan over low heat un­til the su­gar has dis­solved. Re­move from the heat. 4 Whisk the eggs and add a lit­tle of the warm le­mon mix­ture. Beat well and pour into the le­mon mix­ture in the saucepan. Re­turn to the stove and bring to the boil over low heat, stir­ring con­tin­u­ously. 5 Al­low to sim­mer, stir­ring, un­til thick­ened and cooked. 6 Leave to cool then spread over the cooled muffins.

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