ice cream, rice, and whatever else I can stick it in. Dried mango, on the other hand, is a different story. I'd never eaten it, let alone baked with it. When my Melissa's Produce package included some dried mango, I first though I'd just make Vegan Mango Banana Bread, using dried instead of fresh. But then I remembered the buttermilk I had hanging out in my fridge, and a google search led me to these muffins which featured coconut, another favorite. In just fifteen minutes, I mixed up the muffins and before I knew it I was breaking one in half, fresh from the oven.
I ate two the first night, two the next day, and Ryan and I continued to work our way through the batch. Even after three days of sitting out (in an airtight container), they were still just as fresh as day one. I reduced the sugar from the original recipe, so these weren't very sweet, but I thought they were absolutely perfect. The muffins are small with a tender crumb and little chewy bits of the dried mango. Looks like my mango obsession isn't solely limited to the fresh stuff!
One Year Ago: Spicy Stuffed Mushrooms
Two Years Ago: Grilled Fattoush
Dried Mango Coconut Muffins
from Earthbound Farm
*makes 12 muffins
-1 cup whole wheat pastry flour (can sub all-purpose flour)
-1/3 cup packed light brown sugar
-1/2 cup shredded coconut
-1 tsp baking powder
-1/2 tsp salt
-1 cup lowfat buttermilk
-2 large eggs
-1/4 cup canola oil
-1 tsp pure coconut extract (I was out and used vanilla extract)
-1 cup diced dried mango (about 3.5 oz)
1. Preheat oven to 375F and grease a muffin tin.
2. In a large bowl, combine the flour, sugar, coconut, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, oil, and extract.
3. Add the wet ingredients to the dry ingredients, stirring just until combined. Divide batter amongst prepared muffin cups.
4. Bake for 15-20 minutes, until muffins are set and lightly golden. Transfer pan to a wire rack to cool for 5 minutes before removing muffins from pan to cool completely on the wire rack.