Name: Mango, almond and coconut muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cup (300g) gluten-free self-raising flour; 3/2 cup (165g) firmly packed brown sugar; 1/4 cup (20g) desiccated coconut; 1/3 cup (40g) almond meal; 1 teaspoon xanthan gum; 1 cup (250ml) milk; 1/2 cup (125ml) vegetable oil; 1 egg, lightly beaten; 2 small mangoes, 1 chopped, 1 sliced

Ingredients

2 cup (300g) gluten-free self-raising flour

3/2 cup (165g) firmly packed brown sugar

1/4 cup (20g) desiccated coconut

1/3 cup (40g) almond meal

1 teaspoon xanthan gum

1 cup (250ml) milk

1/2 cup (125ml) vegetable oil

1 egg, lightly beaten

2 small mangoes, 1 chopped, 1 sliced

Method

1.Preheat oven to 190°C (170°C fan-forced). Grease a 12-hole, 1/3-cup capacity muffin pan. Line with paper cases.

2.Combine flour, 2/3 cup of brown sugar, coconut, almond meal and xanthan gum in a bowl. Make a well in centre.

3.Whisk together milk, oil and egg. Add to dry ingredients and stir until just combined (do not over-mix).

4.Add chopped mango and mix until just combined. Fill prepared pan.

5.Lay 2 or 3 slices of mango on top of each muffin. Sprinkle with remaining brown sugar.

6.Bake for 20-25 minutes, until a skewer inserted comes out clean. Stand in pan for 5 minutes.

Muffins can be made a day ahead. Store in an airtight container in a cool dark place. Muffins can be frozen for up to 1 month. Thaw in the refrigerator.
Note

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