• Iris Windsor

Woo Hoo!!! Its Mango Season!! Mango Muffins Mmmmmm!

Updated: Jan 7

Who doesn't love Mango Season? Most of us do!

If you are lucky enough to have mangoes readily available, this is the recipe for you!

This recipe is another of my favourites. This ticks all of the boxes for me. I love a really good muffin...one with a beautiful soft, moist and melt in your mouth texture with a crunchy top. I often make this recipe using apples but it is also amazing with mangoes. You can make it without the topping but I urge you to try it with the topping. It is delicious!!

The secret of a great muffin is all in the mixing.

Look below the recipe for my special tips on making a good muffin



Mango and Coconut Muffins

Ingredients

2 ¼ cups SR flour

¾ cup coconut

1 ¼ cups coconut or brown sugar

¾ cup diced mango or canned pie apples (drained..no juice)

2 eggs lightly beaten

1 cup coconut milk

¾ cup vegetable oil


Method

1. Preheat oven to 180C

2. Prepare pan for 18 muffins (obviously will vary depending on pan size)

3. Sift flour into a bowl.

4. Add coconut and coconut sugar and mix well

5. Combine eggs, coconut milk and oil in a jug and set aside

6. Add mangoes to dry ingredients, stir till just mixed and covered with dry ingredients

7. Make a well in the centre and fold in wet ingredients.

8. Stir till JUST mixed. Take care not to over mix

9. Spoon evenly into muffin pans.

10. Sprinkle with topping and demerara sugar

11. Bake at 180C for 20 minutes or till cooked when tested


Coconut Topping

15g butter

1 table spoon maple-flavoured syrup

2/3 cup (30g) flaked coconut


Method

1. Melt butter in small saucepan, add maple syrup and coconut

2. Stir constantly over heat until coconut is browned lightly.

3. Remove from heat.

4. Use as required


Note:

This is the best muffin base that I have tried.

I use it for every muffin I make by adjusting the ingredients accordingly

You can add your choice of fruit and spices

Muffins require little mixing

You can apply this method to any muffin mix for a successful muffin

Always start with dry ingredients in one bowl and wet in another bowl or jug

Take care not to over mix

When making muffins it is time to stop mixing when you look at the mix and think..."just one more stir".... that is the time to stop mixing

The mixture should look quite lumpy and not completely mixed

If you don't want to use a topping, sprinkle muffin with a coarse brown sugar for a crunchy top. (as coarse as you like...if you dont want to buy a special sugar, just use the coarse brown sugar from the supermarket.)


To learn more about Dragonfly's Early Learning, go to:

https://www.dragonflys.com.au/contact-us/

Or call us on 07 5471 6500 to arrange a walk through to see what happens in our beautiful Centre