Mango adds a sweet flavor to these easy to make muffins. As with all muffin recipes, the trick is to not to overmix the batter (it should be lumpy like pancake batter), and to bake the mango muffins immediately after mixing.
- 1 1/2 cups fresh or canned mango pieces, or 1 cup fresh mango and 1 banana
- 1 large egg
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 1 1/2 teaspoons baking powder
- pinch of salt
- 3/4 cup sugar
- 1/2 teaspoon ground allspice
- 1 1/2 cups flour
- 1 teaspoon vanilla extract
- 1/4 - 1/2 cup sweetened coconut flakes, as desired
Preheat the oven to 375 degrees Fahrenheit. Grease the muffin tins.
Mash the mango pieces into a soft pulp. If using banana, cut into pieces, mash, and stir in with the mango.
In a small bowl, use a fork or wire whisk to mix the egg with the vegetable oil and the buttermilk until well blended.
In a large bowl, mix the baking powder, salt, sugar, and ground allspice with the flour.
Add the egg, oil, and buttermilk mixture to the flour to form a lumpy batter. Do not overmix.
Stir in the vanilla extract, mashed fruit, and coconut.
Spoon the batter into muffin tins, until they are approximately 2/3 full. Bake for 22 - 24 minutes, or until a toothpick comes out clean. Let cool on a wire rack for 5 minutes.
Yield: 12-14 Muffins