Hummingbird Muffins with Honey Frosting

• 2 cups flour
• 1 cup self-raising flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon cinnamon
• 1/2 teaspoon mixed spice
• 1 cup brown sugar
• 1/2 cup desiccated coconut
• 3 eggs
• 1 cup vegetable oil
• 440 g can crushed pineapple in juice, undrained
• 2 bananas, mashed (1 cup)
• 1/4 cup passionfruit pulp
• 250 g PHILADELPHIA Cream Cheese, softened
• 2/3 cup full cream milk powder
• 2/3 cup icing sugar, sifted
• 1 tablespoon honey
• Toasted flaked coconut, to decorate

1. SIFT the flours, bicarb soda and spices into a large bowl.
2. Stir through the sugar and coconut.
3. Combine the eggs, oil, pineapple, banana and passionfruit then stir into the dry ingredients until just combined.
4. SPOON the mixture into 24 x 1/ 3 cup capacity patty paper lined muffin pans.
5. Bake in a moderate oven 180C for 2025 minutes or until cooked.
6. Allow to cool for 5 minutes before removing from the pan to cool completely.
7. BEAT together the PHILLY with the milk powder, sugar and honey until smooth.
8. Chill.
9. Spread frosting over muffins and sprinkle with coconut.
10. Serve as required.

flour, flour, bicarbonate of soda, cinnamon, mixed spice, brown sugar, coconut, eggs, vegetable oil, bananas, passionfruit pulp, philadelphia cream cheese, full cream milk, icing sugar, honey, coconut

Taken from www.kraftrecipes.com/recipes/hummingbird-muffins-honey-frosting-123917.aspx (may not work)