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Ingredients: 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 Directions: 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 five minutes; remove from pan and dust lightly with confectioner's sugar. |