Mango muffins

Name: Mango muffins
Ingredients: 2 1/4 cups plain flour (all-purpose flour); 1 1/4 tsp baking soda (bi-carbonate soda), sifted if lumpy (Note 1); Pinch of salt; 1/3 cup unrefined coconut oil (or unsalted butter), melted and slightly cooled (Note 2); 1 large egg (55 - 60g/2 oz each in shell); 1 tsp white vinegar (Note 1); 3/4 cup white sugar (can reduce to 1/2 cup but no less); 1 tsp vanilla extract; 1 cup (260g) mango puréed mango (1 1/3 cups small chopped mango reduces to 1 cup once pureed, Note 3), room temp); 2 cups (370g) chopped mango (, small, 8mm to 1 cm max, room temp (Note 3); 1/2 cup desiccated coconut (, unsweetened (finely shredded coconut); 2 tbsp demerara sugar (Note 4)

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Total Time

44 minutes

Prep Time

20 minutes

Cook Time

24 minutes

Rating

(24)

Ingredients

12 servings

2 1/4 cups plain flour (all-purpose flour)
1 1/4 tsp baking soda (bi-carbonate soda), sifted if lumpy (Note 1)
Pinch of salt
1/3 cup unrefined coconut oil (or unsalted butter), melted and slightly cooled (Note 2)
1 large egg (55 - 60g/2 oz each in shell)
1 tsp white vinegar (Note 1)
3/4 cup white sugar (can reduce to 1/2 cup but no less)
1 tsp vanilla extract
1 cup (260g) mango puréed mango (1 1/3 cups small chopped mango reduces to 1 cup once pureed, Note 3), room temp)
2 cups (370g) chopped mango (, small, 8mm to 1 cm max, room temp (Note 3)
1/2 cup desiccated coconut (, unsweetened (finely shredded coconut)
2 tbsp demerara sugar (Note 4)

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Preparation

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Step 1

Preheat oven to 220°C/425°F (200°C fan-forced). Spray a muffin tin with canola oil or grease well with butter. (Note 5)

Step 2

Batter - Whisk Dry ingredients in a medium bowl. Whisk all the Wet ingredients well in a separate large bowl until smooth. Pour the Dry ingredients into the Wet ingredients. Use a rubber spatula to mix together until the flour is almost incorporated.

Step 3

Add-ins - Add the chopped mango and coconut, then mix until you no longer see flour - stop mixing, even if there are a few flour lumps, else the muffin will be dry and tough. The mixture will be thicker than typical muffin batters because it gets a lot of moisture from the mangoes as it bakes.

Step 4

Crunchy top - Divide between muffin holes, it should be slightly mounded (as pictured in post). Sprinkle the top of each with 1/2 teaspoon of Demerara sugar.

Step 5

Bake - Place in the oven. Immediately turn the oven down to 200°C/390°F (180°C fan). Bake for 24 minutes or until the surface is golden and crunchy, and a skewer inserted into the middle comes out clean.