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HUMMINGBIRD MUFFINS w CREAMED<br />
HONEY SPREAD<br />
1¼ self raising flour<br />
½ tsp cinnamon<br />
½ cup caster sugar<br />
1 egg, lightly beaten<br />
¼ cup olive oil<br />
½ cup walnuts, chopped<br />
1 ripe banana, mashed<br />
220g can crushed pineapple in juice<br />
1 small can of pineapple pieces (for decoration only)<br />
1. Sift flour and cinnamon into a large bowl and stir in sugar. Add egg, oil, walnuts, banana and<br />
pineapple and stir until mixture is just combined.<br />
2. Spoon mixture into greased 6-hole muffin pan or silicone individual muffin pans to 2/3 of the<br />
way up the sides. Top each muffin with a piece of pineapple.<br />
3. Bake in <strong>Nu</strong><strong>Wave</strong> oven on 5cm rack, level 10 for 20mins; allow to cool in pan/s.<br />
4. When cold, dust muffins with icing sugar and serve with a generous dollop of Creamed Honey<br />
Spread.<br />
Creamed Honey Spread<br />
250g light cream cheese, chopped<br />
2 tbsp icing sugar<br />
¼ cup creamed honey<br />
Place all ingredients into a bowl and beat with a spoon until smooth. Refrigerate.<br />
My family love these muffins and the creamed honey spread makes them even more special! Enjoy!<br />
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