This recipe is taken from the 2009 Milk Calendar. Sweet mango adds moisture, a wonderful colour and, along with Milk, packs these muffins full of nutrients.
- Prep: 10 min - 15 min
- Cooking: 20 min - 25 min
- 1 1/2 cups (375 mL) cubed peeled ripe mango
- 1 1/4 cups (310 mL) all-purpose flour
- 1 cup (250 mL) whole wheat flour
- 1/3 cup (80 mL) sweetened flaked coconut divided
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) baking soda
- 1/2 cup (125 mL) packed brown sugar
- 1 egg
- 1 cup (250 mL) Milk
- 1/4 cup (60 mL) butter melted
Preheat oven to 375 °F (190 °C). Line a 12-cup nonstick muffin pan with paper or silicone liners, or butter generously.
In a blender or food processor or with an immersion blender, purée 1 cup (250 mL) of the mango. Cut remaining mango into 1/4-inch (1/2 cm) cubes.
In a large bowl, combine all-purpose and whole wheat flours, 1/4 cup (60 mL) of the coconut, baking powder, salt and baking soda. In another bowl, whisk together puréed mango, sugar, egg, Milk and butter. Pour over dry ingredients and sprinkle with cubed mango; stir just until moistened. Spoon into prepared muffin pan. Sprinkle tops with remaining coconut. Bake for 20 to 25 min or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack to cool completely.
Fresh or frozen mango works well in these muffins. Use a very ripe, fragrant and slightly soft fresh mango. If using frozen, be sure to let it thaw completely and drain off the liquid before measuring.
For the Adventurous: Replace half of the mango with papaya and add 1/2 cup (125 mL) chopped macadamia nuts to the dry ingredients.
Top 5 Nutrients
|Calcium:||6 % / 63 mg|
|Vitamin A:||11 %|