Hummingbird muffins recipe | Sainsbury`s Magazine

Name: Hummingbird muffins recipe | Sainsbury`s Magazine
Total time: 60 min
Ingredients: 50g desiccated or flaked coconut; 75g pecans; 300g plain flour; 100g light brown sugar; 3 tsp baking powder; ½ tsp ground cinnamon; ¼ tsp fine sea salt; 200ml pineapple juice; 75g butter, melted and cooled; 2 medium eggs; 1 tsp vanilla bean paste or extract; 150g very ripe banana flesh, well mashed (freeze bananas overnight if not ripe enough); 25g full-fat soft cheese, at room temperature; 25g butter, at room temperature; 100g icing sugar

www.sainsburysmagazine.co.uk

If you’ve never heard of hummingbird cake, you’re in for a treat. Jamaican in origin and a favourite in southern US states, it’s flavoured with pineapple, banan

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Ingredients

50g desiccated or flaked coconut
75g pecans
300g plain flour
100g light brown sugar
3 tsp baking powder
½ tsp ground cinnamon
¼ tsp fine sea salt
200ml pineapple juice
75g butter, melted and cooled
2 medium eggs
1 tsp vanilla bean paste or extract
150g very ripe banana flesh, well mashed (freeze bananas overnight if not ripe enough)
25g full-fat soft cheese, at room temperature
25g butter, at room temperature
100g icing sugar