Mango Coconut Muffins

Name: Mango Coconut Muffins
Yield: 12 large muffins
Ingredients: 2 3/4 cups (680 mL) Five Roses All-Purpose Flour; 1 tsp (5 mL) baking soda; 1/2 tsp (2 mL) salt; 3/4 cup (180 mL) butter softened; 1 cup (250 mL) brown sugar packed; 1/4 cup (60 mL) Omega Pro Liquid Eggs or 1 egg; 1 cup (250 mL) buttermilk*; 1 tsp (5 mL) vanilla extract; 1 cup (250 mL) chopped mango or peaches; 1/2 cup (125 mL) sweetened shredded coconut; 1 tsp (5 mL) finely grated lime rind (optional); 2 tbsp (30 mL) liquid honey or corn syrup

This is the Mango Coconut Muffins recipe.

Prep: 10 min
Cooking: 30 min - 35 min

Yields 12 large muffins

Ingredients

2 3/4 cups (680 mL) Five Roses All-Purpose Flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
3/4 cup (180 mL) butter softened
1 cup (250 mL) brown sugar packed
1/4 cup (60 mL) Omega Pro Liquid Eggs or 1 egg
1 cup (250 mL) buttermilk*
1 tsp (5 mL) vanilla extract
1 cup (250 mL) chopped mango or peaches
1/2 cup (125 mL) sweetened shredded coconut
1 tsp (5 mL) finely grated lime rind (optional)
2 tbsp (30 mL) liquid honey or corn syrup

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Preparation

In large bowl, mix together flour, baking soda and salt. In separate bowl, beat together butter and sugar. Beat in egg, buttermilk and vanilla extract. Pour over flour mixture; add mango, coconut and lime rind, if using. Stir just until dry ingredients are moistened.

Spoon into buttered or paper-lined muffin cups, filling 3/4 full.

Bake in 350 ºF (180 ºC) oven for 30 to 35 minutes or until firm to touch. Brush tops with honey to glaze. Remove from pan. Let cool on rack.

For a nice touch, top each muffin with a thin slice of mango before baking; brush mango lightly with honey.

Tips

*You can replace buttermilk by sour milk or plain yogourt. To make sour milk, add 1 tbsp (15 mL) of white vinegar to 1 cup (250 mL) milk.