Today is Apolinaras’ birthday! He actually doesn’t have much of a sweet tooth and is one of those weirdos who will take all the frosting off his cupcake before eating it. He also prefers fruity ice creams instead of the over-the-top decadent versions I enjoy (Chubby Hubby, peanut butter and chocolate, mint Oreo, etc), so we always have to have several flavors in the fridge. The good news is that he never dips into my stash. The bad news is that we can never share an ice cream sundae when we’re out!
Anyway, I’ve mentioned before that he really likes pineapple and coconut together, so this year I mixed it up a bit and made him celebratory mango coconut muffins. He loved them and not only immediately let everyone know by tweeting, but also insisted I post the recipe today, even though I just whipped these golden muffins up this morning – success! Oh, and if you have more of a sweet tooth, like myself, I think these would be fabulous with some coconut cream cheese frosting on top!
Mango Coconut Muffins
24 ounces frozen mango chunks, thawed and drained (from Trader Joe’s)
3/4 cup granulated sugar
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sweetened flaked coconut
Place thawed mango chunks in a food processor and pulse until smooth, about 1 minute. Place mango puree in a small nonstick pan and cook over medium heat for 20 to 25 minutes or until reduced to 1 cup, stirring occasionally. Remove from heat and let cool to room temperature.
Heat oven to 350°F. Line 10 cups of a 12 cup muffin tin with papers. Mix cooled puree, sugar, oil, and egg in a large bowl until smooth. Stir in flour, baking powder, and salt. Stir in coconut. Scoop muffin batter evenly into the 10 prepared muffin cups, so they are 3/4 full. Bake at 350˚F for 24 to 28 minutes or until a toothpick inserted in the center of each muffin comes out clean. Makes 10 muffins.
Nutrition: 267 calories, 14.3g fat, 1.9g fiber, 2.4g protein per muffin
Cost: $0.56 per muffin