Ingredients:
- 2 large eggs
- 6 tablespoons cooled melted butter
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon grated nutmeg
- 3/4 cup pawpaw pulp, mashed
- 1/2 cup chopped pitted dates
Preparation:
- Preheat the oven to 375°F.
- Use a paring knife to peel the pawpaws, then remove the seeds and discard.
- Mash pulp with a fork if needed.
- Whisk together the eggs, butter, buttermilk, and vanilla.
- Sift together the dry ingredients and add those gradually, stirring until you have a smooth batter.
- Stir in pawpaw pulp and dates.
- Place batter 2/3 full in greased muffin tins or use cupcake liners.
- Bake muffins for 18-22 minutes or until a toothpick inserted into a muffin can be removed without wet batter.
- Cool for 10 minutes in the pan, then turn out muffins to finish cooling on a wire rack.
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