Food recipes
Papaya Coconut Muffins
1 cup papaya purée 2 cups 100% entire wheat pastry flour (Bob’s Pink Mill) 1/2 cup sugar 1 tsp baking soda 1/4 tsp cinnamon 1/2 tsp salt 1/2 cup coconut flakes 1 large egg, crushed 1/2 tsp vanilla 2 tbsp melted butter...
1 cup papaya purée
2 cups 100% entire wheat pastry flour (Bob’s Pink Mill)
1/2 cup sugar
1 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup coconut flakes
1 large egg, crushed
1/2 tsp vanilla
2 tbsp melted butter or margarine
Preheat oven to 325°. Puree papaya in a blender until tender.
Mix flour, sugar, baking soda, cinnamon and salt in a huge bowl. Blend effectively. add coconut and combine to mix.
In a medium bowl, mixture eggs, melted butter, vanilla and puréed papaya. add to the flour mix and stir until just put together.
Pour batter into a created muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the centre arrives out fresh. Neat for over 10 minutes.
2 cups 100% entire wheat pastry flour (Bob’s Pink Mill)
1/2 cup sugar
1 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup coconut flakes
1 large egg, crushed
1/2 tsp vanilla
2 tbsp melted butter or margarine
Preheat oven to 325°. Puree papaya in a blender until tender.
Mix flour, sugar, baking soda, cinnamon and salt in a huge bowl. Blend effectively. add coconut and combine to mix.
In a medium bowl, mixture eggs, melted butter, vanilla and puréed papaya. add to the flour mix and stir until just put together.
Pour batter into a created muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the centre arrives out fresh. Neat for over 10 minutes.