Crunchy mango & coconut muffins

These muffins are best served on the day of making.

  • 35 mins cooking
  • Makes 12 Item
  • Print


Crunchymango & coconut muffins
  • 2 1/2 cup self-raising flour, sifted
  • 425 gram can mango in natural juice, drained, chopped
  • 1 cup desiccated coconut
  • 3/4 cup caster sugar
  • 1 1/4 cup buttermilk
  • 185 gram reduced-fat spread, melted
  • 1 egg, lightly beaten
  • 1 cup kellogg's special k, lightly crushed


Crunchy mango & coconut muffins
  • 1
    Preheat oven to moderate, 180°C (160°C fan forced). Lightly spray a 12-hole muffin pan with oil. In a large bowl, combine flour, mango, coconut and sugar. In a jug, combine buttermilk, spread and egg.
  • 2
    Make a well in centre of the dry ingredients. Add buttermilk mixture all at once. Mix lightly, until just combined
  • 3
    Spoon mixture evenly into recesses in prepared pan. Sprinkle with Special K. Bake 20-25 minutes, until cooked when tested. Cool in pan 5 minutes. Transfer to a wire rack to cool.


Sixteen strokes is usually enough when mixing muffin batter. Any pockets of flour help to give them their characteristic texture. Milk can be used in place of buttermilk. These muffins are best served on the day of making.

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