Hummingbird Muffins with Honey Frosting

Ingredients

• 2 cups flour
• 1 cup self-raising flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon cinnamon
• ½ teaspoon mixed spice
• 1 cup brown sugar
• ½ cup desiccated coconut
• 3 eggs
• 1 cup vegetable oil
• 440g can crushed pineapple in juice, undrained
• 2 bananas, mashed (1 cup)
• ¼ cup passionfruit pulp
• 250g PHILADELPHIA Block Cream Cheese, softened
• 2/3 cup full cream milk powder
• 2/3 cup icing sugar, sifted
• 1 tablespoon honey
• Toasted flaked coconut, to decorate

Method

• SIFT the flours, bicarb soda and spices into a large bowl. Stir through the sugar and coconut. Combine the eggs, oil, pineapple, banana and passionfruit then stir into the dry ingredients until just combined.
• SPOON the mixture into 24 x 1/3 cup capacity patty paper lined muffin pans. Bake in a moderate oven 180°C for 20–25 minutes or until cooked. Allow to cool for 5 minutes before removing from the pan to cool completely.
• BEAT together the PHILLY with the milk powder, sugar and honey until smooth. Chill. Spread frosting over muffins and sprinkle with coconut. Serve as required