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.

Step: 1

Preheat oven to 375 degrees F (190 degrees C).

Step: 2

Mix all-purpose flour, whole wheat flour, brown sugar, 1/2 cup flaked coconut, baking powder, and salt in a bowl.

Step: 3

Beat the eggs in another large bowl until creamy. Add applesauce, coconut milk yogurt, skim milk, vegetable oil, and honey to eggs. Blend well.

Step: 4

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.

Step: 5

Bake in the preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes.

Per Serving: 164 calories; protein 3.3g; carbohydrates 25.7g; fat 6g; cholesterol 31.1mg; sodium 240.3mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.