Papaya and coconut muffins
Here’s a healthy morning tea treat or after-school snack.
Muffins with the sweet goodness of fresh papaya. It’s too easy!
Papaya & coconut muffins. Photo - www.australianpapaya.com.au
Papaya is a fabulously versatile fruit, equally at home on a breakfast fruit plate or in a spicy salsa atop fish or seafood. It also works in smoothies and Thai-style curries and even adds a mysterious note to banana bread. Fruit that is partially yellow will ripen at room temperature in a few days (faster if put in a paper bag with a banana) and ripe fruit should be stored in the fridge, and eaten within a few days. Find more recipe ideas at australianpapaya.com.au.
What you need:
2 cups wholemeal self-raising flour
1/2 cup shredded coconut, plus extra
1 large egg, whisked
2 tablespoons butter
½ cup honey
What to do:
Heat oven to 180 C.
Melt butter and allow to cool.
Peel and deseed a papaya. Mash enough to make 1 cup, and finely dice some more to use on top of the cooked muffins.
Put flour and coconut in a large bowl and combine.
Add mashed papaya, egg and honey to the melted butter. Mix well, then add to flour and coconut and combine. Don’t overmix.
Put muffin cases in a muffin tin and spoon a heaped tablespoon of the mixture into each one.
Bake for 20 minutes, or until a skewer inserted into the middle comes out clean.
Allow to cool for 10 minutes before removing the muffins from the tin.
Before serving top the muffins with the extra shredded coconut and the diced papaya.