Individual Hummingbird Cakes
Ingredients
On the table: 50 minutes
Makes: 12
450g can crushed unsweetened pineapple
1/2 cup plain flour, sifted
2 cups self-raising flour, sifted
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup CSR Smart White or Raw Sugar Blend
3/4 cup vegetable oil
2x 59g eggs, lightly beaten
1/4 cup desiccated coconut, lightly toasted
1 large overripe banana, mashed
Cream Cheese Frosting
125g low fat cream cheese, room temperature
1 tablespoon CSR Smart White Sugar Blend, extra
1 teaspoon lemon juice
2 teaspoons lemon rind
Method
- Preheat oven to 180°C conventional or 160ºC fan forced. Lightly grease 12 hole (1/3 cup/80ml) muffin pan. Drain all the juice from pineapple in strainer. Pressing with a spoon to extract as much syrup as possible. Reserve syrup.
- Sift flours, cinnamon, ginger and CSR Smart into a large bowl. Using a wooden spoon, stir in 1 tablespoon reserved syrup, pineapple pulp, oil, eggs, coconut and banana, until just combined. Spoon mixture evenly into muffin pans. Bake for 20-25 minutes.
- Cream Cheese Frosting – Lightly beat cream cheese, extra CSR Smart, lemon juice and rind to make a frosting. Spread on top of cooled muffins.
Comments
Low fat cream cheese can be used as a substitute for the regular variety to prepare the frosting.
NUTRITIONAL ANALYSIS*
(July 2005)
Per serve (130g)
1500kj (360 cal)
20g fat
38g carbs
15g sugars
6g protein
*Nutritional analysis of recipes calculated using FoodWorks ™ Professional Version 4.