Mango Muffins

Mango Muffins

1 1/2 cups fresh or canned mango pieces (can be cut a bit with banana)

1 large egg
1/4 cup vegetable oil
3/4 cup buttermilk
1 1/2 teaspoons baking powder
pinch of salt
3/4 cup sugar
1/2 teaspoon ground allspice
1 1/2 cups flour
1 teaspoon vanilla extract
1/4 - 1/2 cup sweetened coconut flakes, as desired

Preheat the oven to 375 degrees Fahrenheit. Grease the muffin tins. Mash the mango pieces into a soft pulp. If using banana, cut into pieces, mash, and stir in with the mango. In a small bowl, use a fork or wire whisk to mix the egg with the vegetable oil and the buttermilk until well blended. In a large bowl, mix the baking powder, salt, sugar, and ground allspice with the flour. Add the egg, oil, and buttermilk mixture to the flour to form a lumpy batter. Do not over mix. Stir in the vanilla extract, mashed fruit, and coconut. Spoon the batter into muffin tins, until they are approximately 2/3 full. Bake for 22 - 24 minutes, or until a toothpick comes out clean. Let cool on a wire rack for 5 minutes. Makes 12 - 14 muffins. NOTE:  You can also used dried mango pieces that you have rehydrated which is what I normally do.