Recipe by * Pamela *
A wonderful tropical flavoured muffin that is not so sweet and full of stuff that's good for you, great for sneaking fruits and veggies into your kids :) Created for RSC #8
Top Review by Larawithoutau
I didn't have any papaya, so I used an equal amount of ripe banana & chopped apple in its place, otherwise followed the recipe. These were nice & moist, rose up & golden in about 24 minutes. Made 14 full muffins. Thanks for sharing, next time I hope to be able to have the papaya!
- 177.44 ml mango, finely chopped
- 177.44 ml papaya, finely chopped
- 9.85 ml flour
- 4.92 ml ginger
- 4.92 ml cinnamon
- 118.29 ml milk
- 2.46 ml vinegar
- 414.03 ml flour
- 177.44 ml brown sugar, add more if you like things sweet
- 9.85 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 4.92 ml vanilla
- 236.59 ml mashed cooked sweet potato
- 59.14 ml butter, melted
- 2 eggs
- 118.29 ml shredded coconut
Directions See How It's Made
- Combine chopped mango, chopped papaya, 2 tsp flour, ginger and cinnamon in a small bowl. This will help keep the fruit suspended in the batter while it bakes.
- Combine vinegar and milk in a measuring cup, and let stand.
- In a large bowl, mix flour, brown sugar,baking powder, baking soda, and salt together.
- Make a well in the center of the dry ingredients and pour in vanilla, sweet potato, butter and eggs and stir until just moistened.
- Add, fruit mixture, milk and vinegar, and coconut, and stir until ingredients are mixed well, but do not overmix.
- Scoop batter into muffins tins; filling about 3/4 full. Use paper liners or just grease well. Sprinkle with coconut if desired.
- Bake for 18-20 minutes at 325 degrees or until a tooth pick comes out clean.
- These freeze well and make a good breakfast on the go or a snack for kid's lunches.