Recipe: Mango Coconut Muffins (or Peach Coconut Muffins)

MANGO COCONUT MUFFINS

2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1 cup packed brown sugar
1 egg (or 4 tbsp egg substitute)
1 cup buttermilk
1 tsp vanilla
1 cup chopped mango or peaches
1/2 cup sweetened shredded coconut
1 tsp finely grated lemon rind (optional)
2 tbsp liquid honey or corn syrup

Preheat oven to 350 degrees F.

In large bowl, mix together flour, baking soda and salt.

In a separate bowl, beat together butter and sugar. Beat in egg, buttermilk and vanilla.

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 at 350 for 30-35 minutes or until firm to touch.


Brush tops with honey to glaze. Remove from pan. Let cool on rack.

Notes from source:
I got this recipe from a leaflet at the grocery store. I made some changes to the recipe. I used a combination of mango, peaches and I also cut up some left-over canned chunk pineapple I had....enough to make 1 cup total. I found 25 minutes to be sufficient cooking time. I omitted the honey/corn syrup glazing

Source: Lilia Prescod