Mango Muffins with Coconut and Lime
Mango Muffins with coconut and lime, wonderfully moist and fluffy, bursting with real mango flavour. Made with mango puree, fresh mango chunks, desiccated coconut and lime juice, plus a light sprinkle of brown sugar on top for a crunchy topping with a caramel hint, these muffins are sunshine in every bite.
Servings: 12 muffins
Calories: 189kcal
Ingredients
- 210 g self-raising flour ( 1 ⅔ cups)
- 40 g desiccated coconut (½ cup)
- 2 small eggs
- 250 ml mango puree (1 cup)
- 1 whole mango, peeled and cut into chunks
- 65 ml melted butter (½ cup)
- 1 teaspoon baking powder
- 75 g granulated sugar (6 tbsp)
- 2 tablespoon light brown sugar
- juice from 1 lime
Instructions
- Preheat the oven to 190 degrees Celsius (375 Fahrenheit).
- In a large mixing bowl, sift the flour and baking powder, add the granulated sugar and desiccated coconut, and mix well.
- In a jug, crack the eggs and use a fork to beat them well, then pour over the melted butter, lime juice and mango puree, and mix.
- Combine the dry ingredients with the wet ingredients, add the mango chunks ( you can reserve a quarter to top the muffins), and mix to get a batter.
- Divide the mixture between 12 muffin holes lined with muffin cases, top with reserved mango chunks if you wish, and sprinkle the brown sugar over each muffin.
- Bake for 20 minutes or until a skewer inserted in the middle comes out clean, and the muffins have risen nicely.
Video
Notes
- mango puree keeps the muffins moist, fluffy and flavourful
- fresh mango chunks add freshness, extra flavour and a nice texture
- desiccated coconut and lime juice add a tropical touch
- store fresh muffins to an airtight container for up to 3-4 days
Nutrition
Calories: 189kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 47mg | Potassium: 151mg | Fiber: 2g | Sugar: 14g | Vitamin A: 599IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg