Have you ever made something that just excited you? I did that today. In my quest to give fun and delicious ways to use your mangoes, (which you should be an expert at cutting by now) I have created these. Mango, rhubarb, coconut… they’re sweet, they’re tart, they’re co-co-nutty. (How do you describe coconut flavor without saying coconut?) I warn you, if you attempt these, they are addictive. You cannot eat just one, you will want more. But don’t worry, they have whole wheat and nuts in them, so they’re healthy, right? Well… maybe if you limit yourself to only a half dozen in one serving.
Mango Rhubarb Coconut Muffins
3/4 cup All Purpose Flour
1/4 cup Wheat Flour
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon each Cinnamon and Ground Ginger
1/4 teaspoon salt
1/2 cup dried shredded unsweetened Coconut
1/4 cup Brown Sugar
3/4 cup Greek Yogurt
2 tablespoons melted Butter
1 diced Mango
1/2 cup diced Rhubarb (about two medium size stalks)
1/4 cup toasted slivered almonds
Pre-heat oven to 400 and prepare 12 cup muffin tin.
Stir together all dry ingredients through the brown sugar, set aside.
Whisk together the eggs yogurt and butter. Pour over dry ingredients and stir with rubber spatula til half moistened. Add mango, rhubarb and almonds and mix to incorporate, try not to over mix.
Spoon into prepared muffin tin and sprinkled with sweetened flaked coconut, pressing down softly to be sure it sticks. Bake 15-18 minutes or till toothpick inserted into the center comes out clean. Try not to eat them all strait out of the tin.