COCONUT MANGO MUFFINS WITH CANDIED GINGER
This exotic combination of dried mango and candied ginger is so good you'll forget that it is good for you. The coconut sprinkled on top gives an extra crunch and a lovely appearance.
Provided by brittneyart
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix all-purpose flour, whole wheat flour, brown sugar, 1/2 cup flaked coconut, baking powder, and salt in a bowl.
- Beat the eggs in another large bowl until creamy. Add applesauce, coconut milk yogurt, skim milk, vegetable oil, and honey to eggs. Blend well.
- Stir flour mixture, dried mango, candied ginger, and honey into egg mixture just until blended. Spoon batter into muffin cups, filling about 3/4 of each cup. Sprinkle 2 tablespoons flaked coconut on top.
- Bake in the preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 25.7 g, Cholesterol 31.1 mg, Fat 6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 240.3 mg, Sugar 10.8 g
MANGO BLUEBERRY MUFFINS WITH COCONUT STREUSEL
These muffins are very moist and delicious!
Provided by geranium
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners.
- Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside.
- Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 teaspoon of salt with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended before adding the second; continue mixing until light and fluffy. Combine 1 3/4 cups of flour with the baking powder. Stir into the butter mixture alternately with the buttermilk. Toss the blueberries with 1/4 cup of flour; stir into the batter along with the mango. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 8.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 5.1 g, Sodium 174.2 mg, Sugar 19.6 g
SUNRISE MANGO-COCONUT MUFFINS
Moist and flavorful, but not too sweet. These delicious muffins are a family favorite! Add a little ginger if you are feeling adventurous.
Provided by gerdmenu
Categories Muffins
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper or foil liners.
- Combine flour, coconut, sugar, baking powder, cinnamon, and salt in a bowl.
- Blend eggs, butter, and vanilla extract to a creamy consistency in a separate bowl. Add flour mixture and stir until smooth. Fold in pureed mango.
- Divide batter evenly among the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 33.5 g, Cholesterol 56.7 mg, Fat 6.2 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 158.6 mg, Sugar 9.7 g
MANGO COCONUT MUFFINS
Make and share this Mango Coconut Muffins recipe from Food.com.
Provided by Diana Adcock
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Line muffin tins with cupcake liners or butter.
- In a large bowl mix together the flour, baking soda and salt.
- In a medium bowl beat together the butter and sugar.
- Beat in egg, buttermilk and vanilla.
- Gently stir in mango, coconut, and lime zest.
- Pour over dry mixture, stirring until dry ingredients are just moistened.
- Do not over mix.
- Spoon into prepared muffin tin, each cup 3/4 full.
- Bake for 30 minutes.
- Brush tops with honey, remove from muffin tin and cool on wire rack.
Nutrition Facts : Calories 329.4, Fat 13.8, SaturatedFat 8.8, Cholesterol 48.9, Sodium 329.1, Carbohydrate 47.8, Fiber 1.2, Sugar 25.4, Protein 4.5
More about "sunrise mango coconut muffins recipes"
MANGO COCONUT MUFFINS - EATINGWELL
From eatingwell.com
Servings 12Calories 220 per servingTotal Time 1 hr 20 mins
- Whisk whole-wheat flour, coconut flour, baking powder, baking soda and salt in a medium bowl. Whisk eggs, oil, yogurt, granulated sugar and brown sugar in a large bowl. Add mango and stir to combine. Gently fold the flour mixture into the mango mixture. Divide the batter among the prepared muffin cups and sprinkle with coconut.
- Bake until the tops spring back when touched lightly and the coconut is golden brown, 25 to 30 minutes. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool to room temperature.
MANGO MUFFINS WITH COCONUT STREUSEL - PRETTY.
From prettysimplesweet.com
5/5 (3)Total Time 35 minsEstimated Reading Time 6 mins
- The streusel: Place all ingredients in a food processor and pulse until mixture becomes crumbly and unevenly shaped pieces are formed. Alternatively, you can crumble the ingredients in a bowl using your fingertips, a pastry cutter, or a fork. Cover and place in the refrigerator.
- The muffins: In a large bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Add sugar and mix.
- In a medium bowl, whisk together eggs, yogurt, oil, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Fold in mangos and pecans.
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