Mango and Coconut Muffins …

Mango and Coconut Muffins


Muffins are perfect for lunchboxes, morning teas or an after school snack and these Mango and Coconut Muffins are sure to be a hit.  Mango and coconut are a delightful combination and these muffins are suitable to freeze.  Enjoy!


Mango and Coconut Muffins ...
Recipe type: Muffin
Ingredients ...
  • 2 cups self-raising flour, sifted
  • ¾ cups castor sugar
  • ½ cup dessicated coconut
  • 1 ¼ cups lite sour cream
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ cup vegetable oil
  • 1 ¾ cups fresh mango, chopped
Method ...
  1. Preheat oven to 180C (fan-forced) and line a 12-hole muffin tray with wrappers.
  2. Place self-raising flour, sugar and coconut in a bowl and stir to combine.
  3. In a large jug, add sour cream, eggs. vanilla extract and vegetable oil and mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Add the mango to the muffin dough and gently fold through.
  6. Spoon the mixture evenly between the 12 muffin holes prepared earlier and bake for approximately 23 – 25 minutes. Test muffins are cooked through by inserting a clean skewer into the middle of the muffin which should come out cleanly.
  7. Once cooked, remove from oven. Allow to stand in the muffin tray for a couple of minutes before placing muffins on wire racks to cool completely.



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