Pineapple hummingbird muffins
- 400g fresh pineapple
- 1 lime
- 3 ripe bananas
- 200g self-raising flour
- 1tsp bicarbonate of soda
- 2 eggs
- 150ml sunflower oil
- 200g soft cheese
- 1tsp vanilla bean paste
Preheat the oven to 140C/120C Fan/Gas 1.
Cut the skin off the pineapple and remove the dark ‘eyes’. Divide the flesh into 4 equal wedges. Chop 2 pieces finely and scatter on a baking tray lined with baking paper. Halve 1 lime, then slice one half into 12 thin slivers and add to the tray. Bake for 30 mins, until the edges of the pineapple are caramelised and golden. Stir to turn over then cook for 30 mins more. Remove from the oven and set aside until cool enough to handle.
Increase the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with paper cases. Zest the other half of the lime.
Blend 1 pineapple wedge with the bananas, mashed, until you get a smooth purée. Finely chop the remaining pineapple wedge.
In a large bowl, mix the self-raising flour, bicarbonate of soda and the lime zest.
In a jug, beat the eggs then whisk with the sunflower oil. Whisk into the flour mixture until smooth, then stir through the blended and chopped pineapple.
Divide the batter between the cases. Bake for 25-30 mins or until the muffins are risen, golden and a skewer inserted in the centre comes out clean. Cool on a rack.
Mix the soft cheese with the vanilla bean paste. Spread over the muffins, then top with the toasted pineapple and lime slivers.