Papaya Muffins

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Papaya Muffins - Threaded TogetherIt is my first day of spring break … a bit cool outside, but I’d rather have this weather than the early heat and humidity we had last week! I have about two week’s worth of “to-do” list to accomplish during my one week off, and a lot of those tasks involve cleaning and reorganizing in my little historic cottage. It is amazing how quickly “life” accumulates.

I was cleaning out the fridge this morning before heading out to Bailey’s Market, my favorite place to buy fresh fruits and veggies. I found a container of cut-up papaya, leftovers from a fruit salad taken to work for a birthday celebration earlier this week. It was really ripe when I first cut it up and was now way too mushy to eat. I hate to waste food. I didn’t have yogurt (or any other appropriate fruit) on hand to make a smoothie. I remembered an old recipe for papaya break (the cheapest fruit available during those years we lived in Hawaii), tweaked a couple of the ingredients and cooking method, and made these delicious muffins. I prefer the muffins — they bake quicker and more evenly and I can control my portions. These will freeze beautifully, waiting to be popped out a couple at a time the night before in order to be ready for breakfast. 

Papaya Muffins
Yields 16
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Cook Time
18 min
Cook Time
18 min
Ingredients
  1. 1 cup ripe papaya, smashed with a fork
  2. 1⁄2 cup butter, softened
  3. 1 cup sugar
  4. 2 eggs
  5. 1 1⁄2 cups all-purpose flour
  6. 1 teaspoon baking powder
  7. 1⁄4 teaspoon baking soda
  8. 1⁄2 teaspoon salt
  9. 1⁄2 teaspoon ground cinnamon
  10. 1⁄2 teaspoon ground allspice
  11. 1⁄4 teaspoon ground ginger
  12. 1⁄2 cup raisins
  13. 1⁄2 cup chopped pecans
Directions
  1. Squeeze the papaya to get out as much liquid as possible. Cream the butter with the sugar. Add the eggs. Beat well. Gradually add the dry ingredients.  Stir in the papaya, raisins, and chopped pecans. Spoon the batter into lightly greased  pan (or line with paper muffin cups). Bake in a 375° oven for about 18 minutes, until lightly browned. If using paper muffin cups you can remove from the muffin pan immediately. Otherwise, let cool in the pan for a few minutes before removing. Freezes well. Makes about 16.
Instructions
  1. Squeeze the papaya to get out as much liquid as possible
  2. Cream the butter with the sugar
  3. Add the eggs, beat well
  4. Gradually add the dry ingredients
  5. Stir in the papaya, raisins, and chopped pecans
  6. Spoon the batter into lightly greased  pan (or line with paper muffin cups)
  7. Bake in a 375° oven for about 18 minutes, until lightly browned
  8. If using paper muffin cups you can remove from the muffin pan immediately
  9. Otherwise, let cool in the pan for a few minutes before removing.
Notes
  1. Freezes well. Makes about 16.
Threaded Together http://threadedtogether.com/

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