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Gluten-Free Caribbean Red Papaya Muffins
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Description
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?
Ingredients
- ¾ cups Quinoa Flour
- ½ cups Sorghum Flour
- ½ cups Tapioca Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Xanthan Gum
- 1 teaspoon Cinnamon
- 1 whole Egg
- ⅓ cups Melted Butter
- 1 teaspoon Vanilla
- ¾ cups Sugar
- 1-¾ cup Caribbean Red Papaya, Pureed
Preparation
Preheat oven to 350˚F.
Line a 12-count standard sized muffin pan with cupcake liners.
Combine the first 6 (the dry) ingredients in a large bowl. Set aside.
In a small bowl, beat the 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. Split batter between the prepared muffin liners.
Bake full-size muffins for 20 minutes and mini muffins for 10 minutes.
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