- 1 lb. very ripe pawpaws
- non-stick vegetable spray
- l 1/2 c. all-purpose flour
- 1/2 c. white cornmeal
- 1 Tbsp. baking powder
- 1 egg
- 1/3 c. 100% pure sweet sorghum
- 1/4 c. oil
- 1 c. 2% milk
- 1/2 c. hickory nut or pecan pieces
- 1/2 c. raisins
- Wash and peel pawpaws, and press them through a food mill. Measure out l c. of pulp.
- Preheat oven to 400°F. Using non-stick vegetable spray, grease 18 medium (21/2 inch or 1/3 cup) muffin cups. If desired, sprinkle a little cornmeal into the bottom of each muffin cup.
- In a large bowl, whisk together the flour, cornmeal, and baking powder. Crack the egg into the center of the dry ingredients, and whisk the egg until it is well mixed.
- Add and whisk in the sorghum, oil, and milk, stirring until they are almost mixed. Using a rubber scraper, stir in the nuts and raisins. With the nuts barely mixed in, and the flour just incorporated, pour the batter into the muffin cups, filling-each about 2/3 full.
- Bake 17 minutes or until a toothpick inserted in the center comes out clean. The muffins should be crusty on the top and brown on the bottom.
- Cool 3 minutes on a wire rack, then lift the muffins from the pan onto the wire rack to finish cooling.
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