Baking with the pros: Pineapple and Macadamia Muffins with Cream Cheese Drizzle

Nothing says summer unlike a tropical bake and what better time to start working on your culinary skills when stuck at home! Our favourite insta-baker Nourishing Amy has whipped up these tropically-inspired bakes from the deliciously refreshing Pineapple & Cardamom Sister’s Soda cans by Franklin & Sons. Why not have a try and send us some snaps of your creations!

MAKES 12!

INGREDIENTS

240ml plant-based milk e.g. almond or oat 

1 tbsp lemon juice 
70g olive or sunflower oil 
1 tsp vanilla extract 
50g coconut or brown sugar 
340g plain flour 
2 tsp baking powder 
1 tsp cinnamon 
½ tsp ground cardamom 
A pinch of salt 
300g chopped pineapple pieces, chopped small 
60g macadamia nuts, chopped 
Frosting: 
100g (½ cup) vegan cream cheese 
1 tbsp pineapple juice 
200g icing sugar 
To serve: extra pineapple slices and chopped macadamia nuts 

METHOD

  1. Preheat the oven to 160Fan/180*C and line a muffin tray with12cases. 
  2. Whisk together the plant-based milk and lemon juice and leave for 5-10 minutes to curdle. Whisk in the oil, vanilla essence and sugar.
  3. Stir together the flour, baking powder, cinnamon, cardamom and salt in a large bowl.
  4. Pour the wet mixture into the dry mix and whisk until combine. Fold in the chopped pineapple pieces andmacadamianuts.  
  5. Divide the mixture between the cases and bake for15-17minutes until golden and risen. Allow to cool fully. 
  6. Prepare the frosting by stirring together all of the ingredients until smooth and creamy. 
  7. Drizzle the frosting over the muffins and top with a piece of pineapple and some macadamia nuts.

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