Name: Mango, Coconut and Blackberry Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 1/4 cup (25 g) wheat germ; 1/4 cup (30 g) sweetened shredded coconut; 2 tbsp sugar; 2 tbsp unsalted butter, softened; 1 1/4 cups (190 g) unbleached all-purpose flour; 1/2 cup (60 g) sweetened shredded coconut; 1/2 cup (50 g) wheat germ; 2 tsp baking powder; 1/2 cup (105 g) sugar; 1/2 cup (125 ml) coconut milk; 1/4 cup (60 ml) vegetable oil; 1 egg; 1 cup (185 g) peeled and diced mango; 1 cup (140 g) blackberries

Preparation

Topping
- In a bowl, combine all the ingredients until crumbly. Set aside
Muffins
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.
- In another bowl, combine the flour, coconut, wheat germ and baking powder.
- In a third bowl, whisk together the sugar, coconut milk, oil and egg. Stir in the dry ingredients until just moistened, then gently fold in the mango and blackberries. Divide the batter among the muffin cups and sprinkle each with 2 tsp of the topping.
- Bake for 25 minutes or until a toothpick inserted into the centre of the muffins comes out clean. Let cool on a wire rack.
- The muffins are best consumed the day of, but they will keep for 2 days. Delicious with Mango Butter.

Mango, Coconut and Blackberry Muffins

Categories

Ingredients

Topping

Muffins

Preparation

Topping

Muffins

Personal Note