delicious and moist, but not overly sweet. The muffins in question are a household favorite. If you’re feeling particularly daring, add some ginger.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 cups all-purpose flour
- ½ cup shredded coconut
- ½ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups canned mango puree
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper or foil liners.
- Combine flour, coconut, sugar, baking powder, cinnamon, and salt in a bowl.
- Blend eggs, butter, and vanilla extract to a creamy consistency in a separate bowl. Add flour mixture and stir until smooth. Fold in pureed mango.
- Divide batter evenly among the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 159 mg |
| Sugars | 10 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty but not moist enough. Just used one cup of mango Instead of 1 1/2 and maybe that’s why. Not sure
This recipe was okay, but it isn’t one I would crave again. I’m not sure why. It just wasn’t remarkable for me. The flavor was just “okay”.