Banana Muffins with Pineapple Cream Cheese

Pre-heat the oven to 170°C.

Whisk the melted butter, vanilla and sugar together until light and fluffy.

Add one egg at a time and whisk until incorporated.

Stir in the mashed bananas and then fold in the flour, baking powder and salt.

Fold in the walnuts.

Distribute the muffin batter between 6 muffin moulds or more (if you are using a smaller tray).

Bake the muffins until golden brown – for approximately 20 minutes.

Meanwhile, cut Castello Pineapple & Almond Cream Cheese into 12 slices and scrape a block of dark chocolate with a sharp chef´s knife to make chocolate shavings - approximately 50 g.

When the muffins are out of the oven and cooled, decorate them with two pieces of cream cheese each and a sprinkle of chocolate shavings.

Dust with icing sugar and serve.

Enjoy the deliciously sweet, creamy and fruity flavours!