Ingredients:
Butter - 50 gm
Powdered Sugar - 50 gm
Flour - 50 gm
Eggs - 2
Vanilla Essence - 1 tsp
Raw Papaya (grated) - 50 gm
Granulated Sugar - 20 gm
Baking Powder - 1/2 tsp
Baking Soda - 1/4 tsp
Salt - A pinch
Procedure:
1. In a kadai, add raw papaya and sugar and mix together well in low heat. Keep stirring until all the liquid that oozed out dries up and a semi-solid soft pulp (like halwa) is formed. Do not leave it for long as it will crystallize and become hard. Transfer to a bowl and set aside to cool.
2. Preheat oven at 180 degrees for 10 minutes.
3. Line the muffin molds with paper liners for easy handling and serving.
4. Sieve together flour, baking powder, baking soda, and salt together. Keep aside.
5. In a mixing bowl, whisk butter until soft, say for about 2 to 3 minutes.
6. Add powdered sugar and continue to whisk on high speed for about 5 minutes until it is creamy, soft, and fluffy.
7. Add eggs one by one and whisk at medium speed for a minute until it mixes well.
8. Add vanilla essence to this and whisk for a minute.
9. Add the sieved flour little by little and fold with the spatula until it is incorporated.
10. Finally, add the prepared papaya pulp to the batter and mix gently until just incorporated.
11. Fill this batter in the muffin molds until 2/3 level and bake at 180 degrees for 12-15 minutes or until a toothpick inserted in the center comes out clean.
12. Cool on a wire rack and serve.
Yield: Approximately 6 muffins of 40 gm each.
Butter - 50 gm
Powdered Sugar - 50 gm
Flour - 50 gm
Eggs - 2
Vanilla Essence - 1 tsp
Raw Papaya (grated) - 50 gm
Granulated Sugar - 20 gm
Baking Powder - 1/2 tsp
Baking Soda - 1/4 tsp
Salt - A pinch
Procedure:
1. In a kadai, add raw papaya and sugar and mix together well in low heat. Keep stirring until all the liquid that oozed out dries up and a semi-solid soft pulp (like halwa) is formed. Do not leave it for long as it will crystallize and become hard. Transfer to a bowl and set aside to cool.
2. Preheat oven at 180 degrees for 10 minutes.
3. Line the muffin molds with paper liners for easy handling and serving.
4. Sieve together flour, baking powder, baking soda, and salt together. Keep aside.
5. In a mixing bowl, whisk butter until soft, say for about 2 to 3 minutes.
6. Add powdered sugar and continue to whisk on high speed for about 5 minutes until it is creamy, soft, and fluffy.
7. Add eggs one by one and whisk at medium speed for a minute until it mixes well.
8. Add vanilla essence to this and whisk for a minute.
9. Add the sieved flour little by little and fold with the spatula until it is incorporated.
10. Finally, add the prepared papaya pulp to the batter and mix gently until just incorporated.
11. Fill this batter in the muffin molds until 2/3 level and bake at 180 degrees for 12-15 minutes or until a toothpick inserted in the center comes out clean.
12. Cool on a wire rack and serve.
Yield: Approximately 6 muffins of 40 gm each.
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