Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Vegetable oil |
| 1 cup | Sugar |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| ½ teaspoon | Salt |
| 2 cups | Flour |
| ¾ teaspoon | Baking soda |
| ¾ teaspoon | Ground cinnamon |
| ⅛ teaspoon | Ground ginger |
| 1⅔ cup | Diced; peeled papaya |
| 1¼ cup | Lightly salted roasted cashew nuts |
Preheat oven to 400øF, prepare pans. In a bowl, beat oil & sugar for 2 mins. Add eggs & vanilla, beat 1 min. In another bowl, stir together flour, baking soda, salt, cinnamon & ginger. Add dry mix to wet mix, stir to just combine. Stir in papaya & cashews. Spoon batter into pans & bake 20-25 mins or until done. Cool 5 mins before removing. Makes 12 muffins. These freeze well.
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