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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A wonderful tropical flavoured muffin that is not so sweet and full of stuff that's good for you, great for sneaking fruits and veggies into your kids :) Created for RSC #8 Ingredients:
3/4 cup mango, finely chopped |
3/4 cup papaya, finely chopped |
2 teaspoons flour |
1 teaspoon ginger |
1 teaspoon cinnamon |
1/2 cup milk |
1/2 teaspoon vinegar |
1 3/4 cups flour |
3/4 cup brown sugar, add more if you like things sweet |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon vanilla |
1 cup mashed cooked sweet potato |
1/4 cup butter, melted |
2 eggs |
1/2 cup shredded coconut |
Directions:
1. Combine chopped mango, chopped papaya, 2 tsp flour, ginger and cinnamon in a small bowl. This will help keep the fruit suspended in the batter while it bakes.
2. Combine vinegar and milk in a measuring cup, and let stand.
3. In a large bowl, mix flour, brown sugar,baking powder, baking soda, and salt together.
4. Make a well in the center of the dry ingredients and pour in vanilla, sweet potato, butter and eggs and stir until just moistened.
5. Add, fruit mixture, milk and vinegar, and coconut, and stir until ingredients are mixed well, but do not overmix.
6. Scoop batter into muffins tins; filling about 3/4 full. Use paper liners or just grease well. Sprinkle with coconut if desired.
7. Bake for 18-20 minutes at 325 degrees or until a tooth pick comes out clean.
8. These freeze well and make a good breakfast on the go or a snack for kid's lunches.
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