1/2 cup 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
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 5 minutes; remove from pan and dust lightly with confectioners sugar.