Happy birthday to my mommy and my uncle (her twin)! This recipe is my mother’s, who is using a lot of papaya lately to help keep up the platelet count of a relative who is going through chemo treatments. (Apparently papaya is great for that.) And, bonus, it’s delicious! So we’re celebrating their birthday today with these tasty papaya spice muffins. I switched butter to applesauce and changed the white sugar to brown (and also reduced the amount of sugar by half). I also subbed in whole wheat pastry flour for half the all-purpose flour. I think the changes will give the muffin a heartier texture and make it not so sweet.
Papaya Spice Muffins
Ingredients for 24 muffins or two bread loaves
- 3 cups flour (I used half white and half whole wheat pastry flour)
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon allspice
- 3 eggs
- 2 cups mashed papaya
- 1 cup brown sugar
- 1 cup applesauce
- 1 cup raisins
- 1/2 cup walnuts, chopped
Preheat oven to 350.
Mix dry ingredients in a large bowl. Mix wet ingredients in a small bowl. Mix wet ingredients into dry, just until wet, being careful not to over-mix. Fold in raisins and walnuts. Scoop/pour into greased muffin tins or loaf pans.
Bake muffins at 350 for 25 minutes or bread loaves for 50 minutes.
These are fantastic. I think all the changes worked out well. The kids went crazy for them. For me personally, I would’ve left out the raisins (I’m not fond of cooked raisins), but the kids love raisins. The papaya makes the muffin naturally quite sweet and moist. It definitely didn’t suffer from the sugar reduction or the dryness of the wheat flour.
What are you having for Sunday Brunch, Breakfast or Lunch?