I’m excited to announce that I’ve teamed up with Papaya Australia to promote the health benefits of delicious red papaya and yellow papaw. Red papaya and yellow papaw naturally contain a unique bundle of antioxidants including vitamin C and carotenoids, that can help bolster your body’s defences. One cup of diced red papaya or yellow papaw provides more than twice adults recommended dietary intake for vitamin C, and nearly a third of vitamin A. They are also a good source of fibre, which helps with digestive balance and keeps you feeling fuller, longer.
Red papaya and yellow papaw are also ideal for expecting mums as they contain folate, which is essential for normal cell division and growth in pregnancy. With a soft texture, these fruits are a great addition for babies aged six to 12 months, who are getting their first introduction to solids. They can also chew on slices as a snack to soothe teething pains. Red papaya and yellow papaw are everyday fruits, easy to keep on hand and quick to mix into meals. I can easily add them to any dish just like my Papaya and Coconut Muffins.
2 cups wholemeal self-raising flour
½ cup shredded coconut, plus extra to top muffins
1 cup papaya, peeled, deseeded and mashed
¼ cup papaya, peeled, deseeded and finely diced (for decoration)
1 large egg, whisked
2 tbsp butter
½ cup honey
- Pre-heat oven to 180oC.
- Over a low heat, heat butter on stove until melted. Allow to cool.
- Combine flour and coconut in a large bowl and mix.
- In a separate bowl, combine mashed papaya, egg, melted butter, honey and mix well. Add papaya mixture to flour and coconut bowl and mix well.
- Place muffin cases into a standard muffin tin and spoon a heaped tablespoon of mixture into each one.
- Bake for 20 minutes or until a skewer inserted into the middle comes out clean.
- Cool for 10 minutes before removing from the muffin tin.
- Top with extra shredded coconut and finely diced papaya.
For more papaya and papaw recipes visit Papaya Australia.