Mango, Coconut and Blackberry Muffins

Mango, Coconut and Blackberry Muffins

  • Preparation 25 min
  • Cooking 25 min
  • Servings 12
  • Freezes Yes

Breakfast and snack time crumble with excitement when these mango, blackberry and coconut-milk muffins hit the table.

Featured in RICARDO Magazine (SPRING 2017)

Categories

Ingredients

  • Topping

    • 1/4 cup (25 g) wheat germ
    • 1/4 cup (30 g) sweetened shredded coconut
    • 2 tbsp sugar
    • 2 tbsp unsalted butter, softened
  • Muffins

    • 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

  • Muffins

Personal Note