Mango Coconut Muffins

A couple of weeks ago, a popular newspaper ran an article dedicated to the King of Fruits. I was supposed to prepare a mango based dessert and while I was doing that, a photographer took my pictures. It was quite awkward because when I cook, I don’t look glamorous at all. My hair isn’t perfect, I don’t wear the best of clothes, and I don’t have pictures of me taken. So after nearly 50 pictures, this one was chosen to be printed in the paper. I’m not complaining about the photographer’s choice.

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Anyway, this recipe is extremely easy to make. All you need are a few basic ingredients and you are good to go. It makes exactly 12 regular sized muffins. Another thing great about it is that using the basic muffin recipe, you can play around with flavour combinations. Cranberries, blueberries, chocolate chip and so many other flavours are there for you to try out. Be creative.

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Here is my super simple recipe for the perfect Mango Coconut Muffins with crunchy (read sugary) muffin tops.

Mango Coconut Muffins

Ingredients:

Self raising flour – 2 ¼ cups

Castor sugar – 1 ¼ cup

Baking powder – 1 tsp

Egg – 1

Milk – ¾ cup

Vegetable oil – ½ cup

Vanilla essence – 1 tsp

Fresh or frozen mango – 2 cups, chopped

Grated coconut – ½ cup (try getting the finely grated ones pre-packaged from the store as the texture is better)

Granulated sugar for the crunchy muffin tops

Method:

Preheat the oven to 180 degrees Celsius and line your muffin pan.

What I like about this recipe is the simplicity of it. Take all your dry ingredients (flour, castor sugar and baking powder) in one bowl and create a well in the centre. In another bowl, combine your wet ingredients (egg, milk, oil and vanilla) and whisk it till well combined. Pour the wet ingredients in your dry ingredients bowl and fold everything together. This is your basic muffin recipe.

Now to this, add the fresh mangoes and grated coconut. Mix well and divide them between 12 muffin cups. Before baking them, sprinkle a little granulated sugar on top. Bake for about 35 minutes. Take them out and cool them on a wire-rack.

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