Coconut Blueberry Mango Muffins
1 1/2 C. All Purpose Flour (I usually buy organic Gold Medal, or King Arthur red package)
1/2 C. Sugar
1/2 teaspoon Salt
2 teaspoons baking powder
1/3 C. vegetable oil
1/2 C. coconut milk (I used canned, I found kosher parve organic at whole foods)
1 teaspoon vanilla extract
1/2 C. shredded coconut
3/4 C. blueberries
1 small mango, peeled, seeded, and diced
Preheat oven to 400 degrees F.
In a large bowl mix together flour, sugar, salt, and baking powder. Add oil, egg, coconut milk, vanilla, shredded coconut, mix until almost combined. Mix in blueberries and mango. Do not overmix, this is the key to tender muffins. Scoop into a greased muffin tin, fill each 3/4 full. Bake for 15-20 minutes, until tops are golden.
P.S. My house smelled simply amazing when I baked these muffins. Pin It