Mango muffins
HB-3640 · Hand-built original · Western
Tall mango muffins made with mango purée and chopped mango, with coconut and a crunchy sugar top.
WesternSweet Baking44 minServes 12252 kcalVegetarianDairy-freeLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:12quantities adjust to match
Ingredients
- 2 1/4 cups plain flour
- 1 1/4 teaspoons baking soda, sifted if lumpy
- 1 pinch salt
- 1/3 cup unrefined coconut oil, melted and slightly cooled
- 1 large egg
- 1 teaspoon white vinegar
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 1 cup mango, puréed
- 2 cups mango, chopped small
- 1/2 cup desiccated coconut, unsweetened
- 2 tablespoons demerara sugar
Method
- Heat the oven to 425°F and grease a muffin tin well.
- Whisk the flour, baking soda and salt in a medium bowl, and whisk the oil, egg, vinegar, sugar, vanilla and mango purée in a separate large bowl until smooth.
- Fold the dry ingredients into the wet ingredients until the flour is almost incorporated.
- Fold in the chopped mango and coconut until no flour remains, without overmixing.
- Divide the batter between the muffin holes, mounding slightly, and sprinkle each top with 1/2 teaspoon demerara sugar.
- Reduce the oven to 390°F and bake for 24 minutes until golden and crunchy and a skewer inserted in the middle comes out clean.
- Cool in the tin for 10 minutes, transfer to a cooling rack, cool for at least another 10 minutes, and serve.
Prep: 20 min · Cook: 24 min
Nutrition (per serving, where published)
252 kcalCalories
4 gProtein
41 gCarbs
9 gFat
2 gFibre
22 gSugars
122 mgSodium
14 mgCholesterol
1 servingServing