Tropical Mango Muffins

From the Milk calendar.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1 1⁄2 cups  cubed peeled ripe mangoes
• 1 1⁄4 cups all-purpose flour
• 1  cup whole wheat flour
• 1⁄3 cup sweetened flaked coconut, divided
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1⁄2 cup  packed brown sugar
• 1  egg
• 1  cup milk
• 1⁄4 cup butter, melted

Directions

1. Preheat oven to 375 degrees. Line a 12 cup non-stick muffin pan with papers.
2. In a blender or food processor puree 1 cup of the mango. Cut remaining mango into 1/4 inch cubes.
3. In a large bowl, combine all-purpose flour and whole wheat flour, 1/4 cup coconut, baking powder, salt and baking soda. In another bowl, whisk together pureed mango, sugar, egg, milk and butter. Pour over dry ingredients and sprinkle with cubed mango; stir until just moistened.
4. Spoon into prepared muffin pan. Sprinkle tops with remaining coconut.
5. Bake 20 to 25 minutes or until tops are firm to touch. Let cool in pan for 10 minutes.
6. Transfer to rack to cool completely.