Preparation time: 20 minutes
Cooking time: 25-30 minutes Makes: 8 large muffins
• 21/2 cups (375g) self-raising flour
• 2/3 cup (135g) brown sugar
• 2 teaspoons ground ginger
• 1/2 cup (45g) desiccated coconut
• 2 eggs
• 1 cup (250mL) milk
• 125g butter, melted and cooled slightly
• 1 teaspoon vanilla essence
• 1 large mango, peeled and chopped
• 1/4 cup (20g) shredded coconut
1. Preheat the oven to 190°C. Line 8 holes of two large
muffin tins with paper cases. Sift the flour, sugar and ginger into a large mixing bowl. Stir
in the desiccated coconut and make a well in the centre.
2. Whisk the eggs, milk, butter and vanilla essence together in a jug. Pour this mixture onto the dry ingredients and gently combine them. Spoon half the mixture into the muffin tins.
3. Place the chopped mango onto the mixture, reserving about 1/4 cup. Top with the remaining muffin mixture. Place the reserved mango and the shredded coconut on top.
4. Bake for 25-30 minutes, until the muffins are risen
and golden brown. Leave in
the tin for 5 minutes, then lift and cool, or serve warm.
Note: fresh flavours make all the difference with these muffins, so as well as using fresh mangoes in season, check the use-by date on your coconut. It needs to be fresh!
