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Introducing our Pawpaw Nut Crunch Muffin, a delightful creation inspired by the largest indigenous fruit to North America. Pawpaws, often overlooked but rich in flavor, are a symbol of local farming and a connection to our community and planet's needs. Much like Baloo's advice in 'The Jungle Book,' where he extols the wisdom of taking only what you truly need, our Pawpaw Nut Crunch Muffin embodies the essence of sustainability and harmony with nature. As you savor each bite, you'll discover the 'bare necessities' of a flavorful, eco-conscious treat that celebrates the unique bounty of our land.

While it is amazing and delightful that we CAN get foods shipped from all over the world, for our planet and our local communities, it is best for MOST of our food to travel less before it gets to us. The pawpaw is a reminder that delicious and unusual food options exist all around us, if we are curious and brave enough to take steps off the beaten path. Enjoy!

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Yields12 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients

Muffins
 1.50 cups all-purpose flour
 ½ tsp cinnamon
 1 tsp baking powder
 ¼ tsp salt
 1 lb ripe Oak Spring Farm pawpaws, peels and seeds removed, mashed
  cup sugar
 1 Oak Spring Farm egg
 1 tsp vanilla extract
 ½ cup Daily Crisis butter, melted
Crunch Topping
  cup brown sugar, packed
 2 tbsp all-purpose flour
 2 tbsp Daily Crisis butter
 2 tbsp rolled oats
  cup chopped nuts (pecans, walnuts, hazelnuts, etc)
Equiptment
 12 full-sized muffin pan (each muffin well should be about 2.5 inch diameter and holds about 1/3 cup batter)
 paper muffin liners (optional)
 mixing bowls

Directions

1

Preheat oven to 375°F with a rack at the center of the oven. Line a muffin pan with paper liners OR grease muffin wells liberally with butter or vegetable oil. Grease top surface of muffin pan with butter or vegetable oil (this prevents the muffin-top from sticking).

Crunch Topping
2

In a small bowl, combine flour, brown sugar and butter until fully mixed. Stir in oats and chopped nuts. Set aside.

Muffins
3

Combine flour, cinnamon, baking soda, baking powder, and salt in a bowl.

4

In a separate large bowl, mix together mashed pawpaws, sugar, egg, vanilla, and butter.

5

Don't do this step until everything else is ready (topping mixed and oven preheated). Muffin batter gives the best final texture when it is mixed as close to being baked as possible.

Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix as this will develop too much gluten and result in tough muffins. The batter should be somewhat lumpy.

6

Divide the batter evenly into the 12 muffin "wells". Each muffin should use about 1/3 cup of batter and fill the "well" 2/3 to 3/4 full.

7

Divide the topping evenly across the muffin "wells".

8

Place the muffin tin on the center rack and bake for 18-20 minutes. Test using a toothpick. The center should be just past the point of still being batter. The toothpick should come out moist but clean.

9

Remove from oven and let rest in the tin for 5 minutes, then transfer the muffins to a cooling rack for 10 - 15 minutes to finished setting. I know it's hard to wait (I find it hard to take my own advice), but they will be the most delicious and best texture if you give them a few minutes to cool and set. Enjoy!

DifficultyBeginner

Ingredients

Muffins
 1.50 cups all-purpose flour
 ½ tsp cinnamon
 1 tsp baking powder
 ¼ tsp salt
 1 lb ripe Oak Spring Farm pawpaws, peels and seeds removed, mashed
  cup sugar
 1 Oak Spring Farm egg
 1 tsp vanilla extract
 ½ cup Daily Crisis butter, melted
Crunch Topping
  cup brown sugar, packed
 2 tbsp all-purpose flour
 2 tbsp Daily Crisis butter
 2 tbsp rolled oats
  cup chopped nuts (pecans, walnuts, hazelnuts, etc)
Equiptment
 12 full-sized muffin pan (each muffin well should be about 2.5 inch diameter and holds about 1/3 cup batter)
 paper muffin liners (optional)
 mixing bowls

Directions

1

Preheat oven to 375°F with a rack at the center of the oven. Line a muffin pan with paper liners OR grease muffin wells liberally with butter or vegetable oil. Grease top surface of muffin pan with butter or vegetable oil (this prevents the muffin-top from sticking).

Crunch Topping
2

In a small bowl, combine flour, brown sugar and butter until fully mixed. Stir in oats and chopped nuts. Set aside.

Muffins
3

Combine flour, cinnamon, baking soda, baking powder, and salt in a bowl.

4

In a separate large bowl, mix together mashed pawpaws, sugar, egg, vanilla, and butter.

5

Don't do this step until everything else is ready (topping mixed and oven preheated). Muffin batter gives the best final texture when it is mixed as close to being baked as possible.

Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix as this will develop too much gluten and result in tough muffins. The batter should be somewhat lumpy.

6

Divide the batter evenly into the 12 muffin "wells". Each muffin should use about 1/3 cup of batter and fill the "well" 2/3 to 3/4 full.

7

Divide the topping evenly across the muffin "wells".

8

Place the muffin tin on the center rack and bake for 18-20 minutes. Test using a toothpick. The center should be just past the point of still being batter. The toothpick should come out moist but clean.

9

Remove from oven and let rest in the tin for 5 minutes, then transfer the muffins to a cooling rack for 10 - 15 minutes to finished setting. I know it's hard to wait (I find it hard to take my own advice), but they will be the most delicious and best texture if you give them a few minutes to cool and set. Enjoy!

Baloo’s Pawpaw Nut Crunch Muffins