Papaya Oat Muffins
Papayas pack a nutritional wallop. Long trumpeted for their benefits to digestion, they also are rich in vitamin C, folate and potassium and are a good source of fiber, vitamin A, vitamin C and lutein.
Makes12 muffins
CostInexpensive
Total Timeunder 2 hours
Ingredients
- 1½ cups all-purpose flour 375 mL
- 1 cup quick-cooking rolled oats 250 mL
- 1½ tsp baking powder 7 mL
- 1½ tsp ground ginger 7 mL
- 1½ tsp baking soda 2 mL
- ½ tsp salt 2 mL
- 2/3 cup packed light brown sugar 150 mL
- 1 egg
- 2 tbsp vegetable oil 30 mL
- 1 tsp vanilla extract 5 mL
- 1 cup low-fat (1 %) plain yogurt 250 mL
- ¼ cup low-fat (1%) milk 60 mL
- 2 cups chopped ripe papaya 500 mL
- 12-cup muffin pan, greased
Instructions
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Preheat oven to 400°F (200°C)
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In a large bowl, whisk together flour, oats, baking powder, ginger, baking soda and salt.
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In a medium bowl, whisk together brown sugar, egg, oil and vanilla until well blended. Whisk in yogurt and milk until blended.
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Add the egg mixture to the flour mixture and stir until just blended. Gently fold in papaya.
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Divide batter equally among prepared muffin cups.
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Bake in preheated oven for 18 to 23 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
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