Tuesday, August 2, 2011

Gluten-Free Caribbean Red Papaya Muffins

With the texture and look of carrot cake, these muffins deliver a sweet taste without a lot of sugar. Everyone serves blueberry and corn muffins, so why not Caribbean Red papaya muffins?

3/4 cup quinoa flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1 tsp baking soda
1/2 tsp xanthan gum
1 tsp cinnamon
1 egg
1/3 cup melted butter
1 tsp vanilla
3/4 cup sugar
1 3/4 cups Caribbean Red papaya, mashed or puréed

Preheat oven to 350˚.  
- Line muffin pans with cupcake liners.
- Combine the first 6 ingredients in a large bowl.
- In a small bowl scramble egg then add butter, vanilla and sugar. Mix with an electric mixer on medium until smooth.
- Gradually add the wet ingredients to the dry ingredients.
- Add the papaya and mix completely.
- Bake full-size muffins for 20 minutes and mini muffins for 10 minutes.

Makes: 1 dozen full-size muffins, 2 1/2 dozen mini muffins
Prep time: 30 minutes (excluding baking time)

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