Tropico

mangoblueberrycoconutmuffins

My friend is in Brisbane to stay at my place for a bit, and with him he brought a shit tonne of mangoes. My kitchen smells heavenly, like a tropical cocktail. The last time I had a fresh mango was probably last summer, when I was working more. Mango is a rich people fruit right? I can’t afford that nonsense.

For the next week or so, I’m going to indulge in this delicious fruit, making smoothies, ice-cream, cakes and the like. These muffins were a bit of a guessing game, but they turned out way better than expected. Usually I don’t like incorporating mango into anything, and instead I enjoy the fruit fresh, but since I have a large stock, imma get experimental.

mangoblueberrycoconutmuffin2s

Mango, Blueberry and Coconut Muffins
Makes 10-12 muffins

Ingredients
100g butter, softened to room temperature
1/2 cup brown sugar
2 large eggs
1/2 cup yoghurt
1 tsp vanilla extract
1 and 3/4 cups all-purpose flour
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp salt
1/3 cup desiccated coconut
1/4 cup milk
3/4 cup blueberries (fresh or frozen)
3/4 cup or 1 whole mango, diced in small cubes (fresh or frozen)

Preheat oven to 180ºC. Spray a muffin pan with oil, or line with cupcake liners
In a bowl, beat the butter until smooth and creamy. Add in the brown sugar, and continue beating on a high speed until creamed. Add the eggs, yoghurt and vanilla extra, and beat until the mixture becomes uniform.
Combine the wet batter with the flour, bicarbonate of soda, baking power, salt and desiccated coconut. Mix slowly with a whisk. Pour in the milk, and whisk again until little lumps remain. Fold in the blueberries and mango.
Spoon in the batter to your muffin pan moulds. Top batter with a sprinkle of brown sugar (optional) and desiccated coconut. Bake in the oven for 25-30 minutes, or until the tops are browned and a skewer comes out clean.
Allow to cool slightly before removing from the tin and serving.

Some notes
These muffins will keep for up to 5 days in room temperature, and also freeze well for up to 2 months.
I used vanilla yoghurt, however greek or natural, or even sour cream will work, flavoured or unflavoured.
You could definitely use oil instead of the butter if you wish!
On some of my muffins, the mango was at the bottom, and so the bottom of the cake was a little soft, but still tasted amazing!

This recipe was adapted from Buttery Blueberry Streusel Muffins.

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