Serves 12
Preparation Time 10 minutes
Cooking Time 20 minutes
INGREDIENTS
2 cups wholemeal self-raising flour
1/2 cup shredded coconut, plus extra to top muffins
1 cup papaya, peeled, deseeded and mashed
1/4 cup papaya, peeled, deseeded and finely diced (for decoration)
1 large egg, whisked
2 tbsp butter
1/2 cup honey
METHOD
1 Pre-heat oven to 180oC.
2 Over a low heat, heat butter on stove until melted. Allow to cool.
3 Combine flour and coconut in a large bowl and mix.
4 In a separate bowl, combine mashed papaya, egg, melted butter, honey and mix well. Add papaya mixture to flour and coconut bowl and mix well.
5 Place muffin cases into a standard muffin tin and spoon a heaped tablespoon of mixture into each one.
7 Bake for 20 minutes or until a skewer inserted into the middle comes out clean.
8 Cool for 10 minutes before removing from the muffin tin.
9 Top with extra shredded coconut and finely diced papaya.
The Carousel thanks Papaya Australia for this recipe
