This month’s Secret Recipe Club finds me in the middle of a move. As in, the kind where you pack up every blessed thing you own into a box and drag it across the country only to unpack it all moments later. Only in my case, we’re not quite moving across the country – just about an hour south of where we are now. So no big deal, right?!
Ha! I wish it was no big deal! I kept telling myself all month long, “You’d better make your SRC recipe and write up the blog post before you’re so crazy busy you don’t have time to do it!”. Wise words, yes? Sadly, I did not listen to my own wise words, and so ended up searching for a recipe on Edesia’s Notebook with only a few moments to spare… and not a lot in my pantry.
I found it humorous that the recipe I chose to make from Edesia’s Notebook was one that Lisa, the blogger, had found when she was searching for a fruity muffin recipe… but only had mangos to work with. Oddly enough, I, too, had a mango in my fridge despite the fact that my kitchen cupboards were getting rather bare due to our impending move. So Mango Muffins it was!
(If I’d had the ingredients on hand, I would have gone for one of her delicious sounding egg dishes – Butternut Garlic Quiche, Eggs Benedict Casserole, or Summer Vegetable Frittata. Or maybe her Breakfast Meatballs, which sound fan-tab-u-lous!)
I did not change the recipe significantly, but since I had some coconut ingredients on hand, and since coconut and mango were born for each other, I added a little coconut to the mix. Plus, I didn’t have any ginger, so I experimented with cinnamon and cardamom. Tropical deliciousness!
Recipe: Mango Coconut Muffins
- 1 3/4 cup white whole wheat flour
- 1/4 tsp. salt
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. cardamom
- 1/2 cup coconut oil
- 1/2 cup raw sugar
- 1 egg
- 2 cups mango puree*
- 1/2 cup dried flaked coconut
- 1 tsp. vanilla
- Whisk the dry ingredients together in a bowl.
- In a separate bowl, stir together the remaining ingredients.
- Combine the dry and wet ingredients and stir just until moist; do not overstir.
- Spoon the batter into a greased muffin tin and bake at 375F for 15-28 minutes.
*To Make Mango Puree: Wash and peel a mango. Slice the flesh off as close to the pit as you can. Blend or process until smooth. One large mango will probably be sufficient; I had a medium-sized mango and it wasn’t *quite* enough.
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