Yesterday I was in my usual baking mood and all I knew was that I wanted to make muffins!
It had to be different though, something new, something that had to do with fruit I had most.
That fruit was mangoes.
I've never heard of Mango Muffins before, but what the heck!
So I went on a quick Google search for some Mango Muffins and you know what?
I found lots of results, but the one that caught my attention most were these mango and coconut ones.
I liked the idea but remembered that i didn't have any cereal to top it, so I found a similar one that contained lemon but no coconut.
From there I made a mix between the two recipes, so I now declare this recipe my very own!

These were great, so fruity and soft inside, while I was making them I realized that if I added a little more buttermilk, I could make some delicious mango pancakes! Next time I'll try that out. Smiling

Ingredients:

2 3/4 cups flour, sifted
1 large mango chopped in small cubes (or canned)
1 tsp baking powder
1/2 cup desiccated coconut (you can add 3/4 cup if you like coconut more than I do) Eye-wink
¾ cup caster sugar
1 1/4 cup buttermilk
1/4 melted butter
1 egg, lightly beaten
juice and rind of 1 lemon

Directions:

1. Preheat oven to, 180C/350F. Lightly spray a 24-hole muffin pan with oil or use cupcake paper cups.

2. In a large bowl, combine flour, coconut, lemon rind and sugar. In a jug, combine buttermilk, spread, egg and lemon juice.

3. Make a well in centre of the dry ingredients. Add buttermilk mixture all at once. Mix lightly, until combined.

4. Fold in the mangoes carefully.

5. Spoon mixture into prepared pan. Sprinkle with some sugar and coconut.

6. Bake for 25-30 minutes. Cool in pan for five minutes. Transfer to a wire rack to cool.

Makes 24 small muffins (normal sized for me, small compared to the american sized ones)

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