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