I love muffins. I am a little picky though. I prefer homemade muffins. Somehow store bought and bakery muffins are not what they used to be. Many are jumbo sized. Most have the texture of a cupcake, not a muffin.
So for a special breakfast I will sometimes make muffins. Jack is on a real mango kick lately so I came up with this recipe. I used a fresh mango, but I imagine frozen would work well too, especially in the off season. The coconut milk also helps intensify the coconut flavor better.
The key to a good muffin is to not mix the batter too much. You want to just mix until everything is incorporated, not beat it to death like a cake batter. Some lumps are definitely okay. Hope you enjoy as much as the boys did!
1/4 c. oats
1/4 c. sugar
1/4 c. flaked coconut
1/2 tsp. cinnamon
2 Tbs. butter
Preheat oven to 400 degrees and line muffin pan with papers or grease it.
For the muffins mix together the flour, sugar, baking powder and salt in a large bowl. In another bowl mix the coconut milk, egg, oil and vanilla. Add the liquid mixture to the flour mixture and mix until just combined. Fold in the coconut and mango. Fill 12 muffin cups.
For the topping mix together the oats, sugar, coconut and cinnamon. Cut in the butter until it resembles a crumble mixture. Pour evenly over the muffins. Bake for 20-22 minutes. Let cool in pan for 5 minutes before removing.
Yields 12 muffins