Starfruit Muffins recipe
Always a guest favorite, as well as my favorite way to use the exotic star-shaped fruit which grows in the side yard. I still chuckle when I remember the guest from Connecticut who thought I arose early in the morning to cut out star shapes with a cookie cutter.…Suzanne Pescitelli
- 1 stick butter, softened
- 1/3 cup sugar
- 1 Tablespoon molasses
- 1 egg
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup quick oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/4 cup chopped starfruit (carambola)
- 1/4 cup flaked coconut
- 1 Tablespoon grated orange peel
- 12 slices starfruit
- Confectioners sugar to dust on top
- 12 muffin cup papers
Preheat oven to 375 degrees. In a large bowl, beat together butter and sugar with beater until fluffy. Add molasses and eggs; beat until well blended.
In medium bowl, combine flours, oats, baking soda, baking powder, cinnamon, and salt. With a wooden spoon, stir flour mixture into butter mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in chopped starfruit, coconut, and orange peel.
Divide batter into paper-lined muffin cups, filling each two-thirds full. Top each cup with one starfruit slice. Bake muffins 20 to 25 minutes or until they’re golden brown and spring back when pressed lightly. Cool on rack 5 minutes; remove from pan and dust lightly with confectioners sugar.
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