Papaya and coconut muffins

These fresh and tasty muffins are perfect as a summer afternoon treat.


2 tbsp butter
2 cups wholemeal self-raising flour
½ cup shredded coconut, plus extra to top muffins 
1 cup papaya, peeled, deseeded and mashed
¼ cup papaya, peeled, deseeded and finely diced (for decoration)
1 large egg, whisked
½ cup honey


1. Pre-heat oven to 180ºC. Over a low heat, heat butter on stove until melted. Allow to cool.

2. 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.

3. 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.

Recipe thanks to Papaya Australia.