Recipe and image courtesy of Australian Papaya
Ingredients
2 cups wholemeal self-raising flour
½ cup shredded coconut, plus extra to top muffins
1 cup red papaya, peeled, deseeded and mashed
¼ cup red papaya, peeled, deseeded and finely diced (for decoration)
1 large egg, whisked
2 tbsp butter
½ cup honey
Method
Pre-heat oven to 180oC.
Over a low heat, heat butter on stove until melted. Allow to cool.
Combine flour and coconut in a large bowl and mix.
In a separate bowl, combine mashed red papaya, egg, melted butter, honey and mix well. Add red papaya mixture to flour and coconut bowl and mix well.
Place muffin cases into a standard muffin tin and spoon a heaped tablespoon of mixture into each one.
Bake for 20 minutes or until a skewer inserted into the middle comes out clean.
Cool for 10 minutes before removing from the muffin tin.
Top with extra shredded coconut and finely diced red papaya.
Serves 12
