Time: 30 minutes
- 2 cups wholemeal self-raising flour
- 1/2 cup shredded coconut, plus extra to top muffins
- 1 cup papaya, peeled, deseeded and mashed
- 1/4 cup papaya, peeled, deseeded and finely diced (for decoration)
- 1 large egg, whisked
- 2 tbsp butter
- 1/2 cup honey
Pre-heat oven to 180oC.
Over a low heat, heat butter on stove until melted. Allow to cool.
Combine flour and coconut in a large bowl and mix.
In a separate bowl, combine mashed papaya, egg, melted butter, honey and mix well. Add papaya mixture to flour and coconut bowl and mix well.
Place muffin cases into a standard muffin tin and spoon a heaped tablespoon of mixture into each one.
Bake for 20 minutes or until a skewer inserted into the middle comes out clean.
Cool for 10 minutes before removing from the muffin tin.
Top with extra shredded coconut and finely diced papaya.