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Ultra Light Banana and Pineapple Muffins

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Ingredients:

  • 3 cups self raising flour
  • 1/2 cup brown sugar
  • 3 teaspoons ground cinnamon
  • 125g Western Star Ultra Light, melted
  • 2 eggs, lightly beaten
  • 440g can crushed pineapple in juice, drained, reserving 2/3 cup juice
  • 1 cup mashed over-ripe banana
  • icing sugar, for dusting
  • extra Western Star Ultra Light, for spreading

Method:

Sift flour, sugar and cinnamon into a large bowl.

Whisk together melted Western Star Ultra Light, eggs, pineapple, reserved juice and banana.

Pour wet ingredients into dry ingredients and gently stir until just combined. Spoon mixture into 16 lightly buttered muffin pans. Bake at 180°C for 15-20 minutes until the muffins spring back when touched. Cool muffins in pan for 2 minutes, before removing to a wire rack to cool completely.

To serve, dust warm muffins with icing sugar, break open and spread with Western Star Ultra Light if desired.

Photo: Ultra Light Banana and Pineapple Muffins