Mango Coconut Muffins

Posted on April 13th, 2015

I really like baking, but baking for nobody feels wasteful, and there is only so much my coworkers want me to fatten them up. Visiting Ian is a perfect excuse to try out new recipes– he lives in an 8-man suite, and his roommates will eat pretty much anything.  I got the baking bug last week, so Thursday night I revved up my hot pink stand mixer for a little experiment.  I was thinking muffins for the following reasons:

1. They travel well, which is crucial considering they would be making a 200 mile journey
2. They are single serving, which is easy for sharing
3. You can pretend muffins are healthy, when in actuality they are un-iced cupcakes

Given the whole “it’s spring” thing, I was in the mood for something tropical, so I decided to go with Mango Coconut Muffins.

They were delicious!  You can make them, too…

• 2 cups of flour
• 1 cup of milk
• 3 teaspoons of baking powder
• 1 egg
• 3/4 cup of white sugar
• 1/3 cup of applesauce (or substitute 1/4 cup of vegetable oil)
• 1 tablespoon of vanilla
• 1 cup of shredded coconut
• 1 1/4 cup of diced mango (frozen, or about 1 fresh)

The key with muffins is not to overmix the batter, which should be lumpy.  Overmixed muffins are dense.  We will have none of that in my kitchen.  To avoid that calamity, I just dumped all ingredients in the bowl at once, and stirred just until mixed.  I popped them in a 400 degree oven for about 18-20 minutes (don’t forget to grease your muffin tins!), and enjoyed the beautiful product shown above!  Yield: 12-15

Funny you should ask– no, I am not a food photographer.

I always look super normal carrying a whole bag of muffins in my purse… but the real test is how many are still in the bag after the four hour train ride!