Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mashed ripe papaya
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, shredded coconut, brown sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the mashed papaya, coconut milk, vegetable oil, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Spoon the batter into the muffin liners, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories per serving: 180
Total fat: 8g
Saturated fat: 5g
Cholesterol: 16mg
Sodium: 196mg
Total carbohydrates: 25g
Dietary fiber: 1g
Total sugars: 12g
Protein: 2g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Brown sugar can be substituted with granulated sugar or coconut sugar.
- Coconut milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with melted coconut oil or melted butter.
Variations:
- Add 1/2 cup of chopped nuts, such as macadamia nuts or almonds, to the batter.
- Add 1/2 cup of chocolate chips to the batter.
- Top the muffins with a sprinkle of shredded coconut before baking.
Tips and tricks:
- Make sure to not overmix the batter, as this can result in tough muffins.
- Use ripe papaya for the best flavor.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the muffins, place them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the muffins on a platter with a sprinkle of shredded coconut on top.
Garnishes:
Sprinkle shredded coconut on top of the muffins.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Serve the muffins with fresh fruit or a side salad for a light breakfast or snack.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of coconut milk to the batter.
- If the muffins are too wet, try adding a tablespoon of flour to the batter.
Food safety advice:
Make sure to wash your hands and all equipment before and after handling food. Store leftover muffins properly to prevent foodborne illness.
Food history:
Papaya is a tropical fruit that is native to Central and South America. It is now grown in many tropical regions around the world, including Southeast Asia and Hawaii.
Flavor profiles:
The papaya adds a sweet and slightly tangy flavor to the muffins, while the shredded coconut adds a nutty and slightly sweet flavor.
Serving suggestions:
Serve the muffins for breakfast or as a snack.
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