Mango & Coconut Breakfast Muffins

A mango & coconut take on breakfast muffins, with measured ingredients and an easy-to-follow method.

Ingredients

• 250 g plain flour
• 2 tsp baking powder
• 100 g caster sugar
• 2 eggs
• 180 ml milk
• 80 ml neutral oil
• 1 pinch salt
• 1 cup mango, diced
• 2 tbsp desiccated coconut

Method

1. Heat oven to 190 C / 375 F (170 C fan). Line a 12-hole muffin tin.
2. Whisk flour, baking powder, sugar and salt. Prepare listed fruit, cutting pieces small and draining juicy fruit well.
3. Whisk eggs, milk and oil separately. Fold into dry ingredients until just combined, then fold in fruit and all flavour additions.
4. Divide among cases and bake 20-25 minutes until risen and a skewer in the cake part comes out clean.
5. Cool in tin 5 minutes, then transfer to a rack.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.