Ingredients
- 1 papaya chopped and pureed yielding 300ml of puree
- 250 g flour unbleached all-purpose
- 125 g cane sugar
- 2 tbsp butter melted
- 1 egg large
- 1 tsp cinnamon ground
- 2 tsp ginger grated
- 1 tsp nutmeg grated
- 2 tsp papaya seeds dried and ground
- 1 vanilla pod
- 1 tsp desiccated coconut for sprinkling
Units:
Instructions
- Pre-heat oven to 180ºC (Fan-assisted) or 200ºC. Chop papaya and use food processor or blender to puree.
- Combine the dry ingredients: flour, sugar, baking soda, cinnamon, ginger, nutmeg, and papaya seeds in a large bowl. Mix well.
- In another bowl, mix eggs, melted butter, vanilla and puréed papaya. Add to the flour mixture and stir until just blended.
- Pour batter into a prepared muffin tins and bake for 35 - 40 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.
- Sprinkle some desiccated coconut over the muffins and enjoy!