If my father could see me now... Papaya (we actually call it pawpaw here) was his
So how did pawpaw end up in my muffins? One day last week, pawpaws just kept showing up in my day. The lady who sells fruits where I work had quite a few when I got in that morning. I immediately wondered how they'd fare in a muffin. Later, someone in class started talking about them. Then when I got home, three large ones were sitting on the counter. Definitely muffin time. (Side note: I just checked my calendar and the day this was happening was March 20th. My father's birthday. OK, universe. I listened.) Just to be on the safe side, I added coconut. Everything is better with coconut. The pawpaw flavour isn't strong and I think it would take most persons a while to guess that they are eating a pawpaw. That then makes it perfect for me. I had to eat the extra pawpaw puree and hit my yearly pawpaw limit right then and there.
Papaya Muffins
Yield: 12
Ingredients
2 cups flour
2 cups flour
1/2 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup freshly grated coconut
1 cup papaya puree (you can leave it a bit chunky)
1 egg
1/4 cup oil
1/4 cup milk
1/2 teaspoon vanilla
Directions
Preheat oven to 375 F and line or grease or cupcake pan.
Whisk together flour, sugar, baking powder, cinnamon, and salt. Stir in the coconut. Add the papaya puree, egg, oil, vanilla, and milk. Gently stir together until just combined.
Bake for about 15 minutes or until a toothpick inserted into a muffin comes out clean.
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