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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Makes 12 regular size or 6 jumbo muffins. Ingredients:
2 cups all-purpose flour |
1/3 cup sugar, plus |
1 tablespoon sugar, divided |
1 tablespoon baking powder |
1 teaspoon grated lemon peel |
1/2 teaspoon salt |
3/4 cup dried papaya, finely diced |
1/2 cup coarsely chopped banana chips |
1/2 cup chopped macadamia nuts |
1/4 cup flaked coconut |
1/2 cup milk |
1/2 cup butter, melted |
1/4 cup sour cream |
1 egg, beaten |
Directions:
1. Preheat oven to 400.
2. Grease or paper-line 12 (2-1/2 inch) or 6 (4-inch) large muffin pan cups.
3. Combine flour, 1/3 cup sugar, baking powder, lemon peel and salt in large bowl.
4. Combine papaya, banana chips, macadamia nuts and coconut in small bowl; stir in 1 tablespoon flour mixture until well coated.
5. Combine milk, butter, sour cream and egg in another small bowl until blended; stir into flour mixture just until moistened.
6. Fold in fruit mixture.
7. Spoon evenly into prepared muffin cups. Sprinkle remaining 1 tablespoon sugar over tops of muffins.
8. Bake 15 to 20 minutes for standard muffins, 25 to 30 minutes for jumbo muffins, or until toothpick inserted in center comes out clean.
9. Remove from pan. Cool on wire rack.
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