THE RECIPE: (COURTESY OF AND ADAPTED FROM ABOVE MENTIONED WEBSITE)
1 cup shredded firm papaya (I simply diced an overripe papaya into small mini chunks)
1/2 cup vegan butter/ marg, softened (I used Earth Balance Brand)
1 cup sugar
2 portions of egg replacer (See the note on the egg replacement that I used)
1.5 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice (I used pumpkin pie spice)
1/2 teaspoon ground ginger (I used pumpkin pie spice)
1/2 cup raisins (I omitted the raisins)
1/4 cup chopped walnuts (Since I omitted the raisins, I doubled the usage of walnuts to ½ c.)
1) Cream Earth Balance in a mixing bowl, using an electric mixer on medium speed. Gradually add sugar, beating well. Add egg substitute (see note below) and beat well.
2) In another bowl, mix together the flour, and next 6 ingredients. Add dry mixture to creamed mixture, blending well.
3) Stir in papaya and chopped walnuts.
4) Spoon batter by the ¼ c. full into a muffin tin, lined with muffy liners. Bake at 400° oven for 20 minutes. Let entire muffin tin cool completely on a wire rack. Remove muffys, then enjoy!
Veganization: I used ground flax and water in place of eggs - it worked phenomenally. As per the suggestion of The Post Punk Kitchen, I used 2 1/2 tablespoons pre-ground flaxseeds plus 3 Tablespoons of hot tap water. In a small bowl, whisk both ingredients well together – the mixture will become gooey and gelatinous. The flax seeds were whole, I used THE BULLET to grind em!
NOTES AND THE VERDICT:
These muffins were awesome! Everyone at the office seemed to enjoy them - little did they know they were eating vegan delights, muahahaha! Papaya is pretty cool. This was my first time working with a fresh papaya and I found this YouTube Video on Cutting Papaya useful.
Originally, I had full intentions to process the papaya in the food processor, but I completely forgot…but its all good! The diced papaya worked wonderfully and imparted nice papaya bits n pieces to the finished product.
Earth Balance seems to be the superior butter sub to be used for baking. Many of the vegan books and websites agree that this is the gold standard. Also, the flaxination to replace the use of egg in the recipe worked like a charm too!
Veganizing recipes is great experimentation, especially when everything works out better than expected!
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