Mango Coconut Crumble Muffins
Ingredients
350g chopped mango (about 2-3 large mangoes)
3 cups self-raising flour
¾ cup caster sugar
1 cup coconut milk
150g melted butter or macadamia nut oil
2 eggs lightly beaten
2 tsps vanilla extract
Crumble (optional)
1 cup desiccated coconut
½ cup plain flour
½ cup sugar
80g soft butter
Method
Preheat oven to 180°C.
Combine flour and caster sugar into a bowl. Add the milk, butter, eggs and vanilla. Mix through lightly until combined.
Lastly, fold through the mango chunks. Spoon into muffin cups about 2/3 full.
Combine the crumble ingredients and sprinkle over the top of the muffins.
Bake for 30 minutes until golden and cooked through. Enjoy warm or cold.
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Location & Contact
10/46 Canavan Drive, Beresfield
NSW, Australia
•
2322
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