Dried Mango and Coconut Muffins


Bits of dried mango add bursts of sweet flavor to these light and tender muffins. Buttermilk keeps the texture moist and subtle hints of coconut and star anise add interest.
These muffins are best the day they're made because they have a very low fat content. To keep them longer, store in an airtight container for up to 2 days. For best results, reheat in the oven at 325 degrees F until warm, or microwave for 10 seconds.


1 cup unbleached all-purpose flour
1/2 cup packed light brown sugar
1/2 cup shredded unsweetened coconut
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground star anise
1 cup lowfat buttermilk
2 large eggs
1/4 cup canola oil
1 teaspoon pure coconut extract
1 cup diced Earthbound Farm Organic Dried Mangos (about 3 - 1/2 ounces)


Position a rack in the middle of the oven and preheat to 375 degrees F.  Line a standard muffin tin with paper cupcake liners or grease the individual cups.

Combine the flour, sugar, coconut, baking powder, baking sugar, salt, and star anise in a large bowl and whisk to blend.

In another small bowl, whisk together the buttermilk, eggs, oil, and coconut extract.

Add the buttermilk mixture to the bowl with the dry ingredients and stir until partly combined. Add the mango pieces and stir just until the batter is blended. Don't overmix the batter or the muffins will be tough.

Bake until the muffins are set and lightly golden, 15 to 20 minutes. Transfer the muffin pan to a wire rack and let the muffins cool in the pan for 5 minutes, then turn them out to finish cooling on the rack.

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