Coconut Eggfruit (Canistel) muffins

Ingredients

2 very ripe medium-size Eggfruit (Canistel) - around 1 ½ cups flesh
1 cup sugar
2 eggs
1/2 block of butter softened
1 cup coconut milk
1/2 cup full cream milk (can use light milk)
1 ½ cup flour
2/3 cup unsweetened coconut flakes
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Preparation

Peel soft and ripe eggfruit (canistel), removing the black seeds.

Mash fruit in large mixing bowl.

Cream butter into fruit and add sugar and eggs, beating until well-mixed.

Add coconut milk, milk and coconut flakes then continue mixing after adding all the ingredients.

Sift flour, salt, baking powder and baking soda into the mixture, adding a little at a time while mixing.

Stir until ingredients are just mixed as there is no need to over-mix.

Grease an extra large muffin tip and add one cup of the mixture per large muffin.

Preheat the oven to 350 F (or 180 C) and add the tray.  Cook for 25-35 minutes or until toothpick comes out clean.

This mixture should make around 9-10 large muffins.

Finished Product

The muffins tend to be very moist, rich and tasty. They have a slight yellow color and you can find few bits of eggfruit (canistel) that did not mash completely provided a taste of the delicious fruit.