Pawpaw Muffins



  • 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


  1. Wash and peel pawpaws, and press them through a food mill. Measure out l c. of pulp.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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