Juicy Mango & White Choc Chip Muffins
| Serves 10+
Enjoy!
We’ve replaced the shredded coconut in this recipe with white chocolate chips due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Allergens:
Gluten
•Wheat
•Sulphites
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Preparation Time30 minutes
Cooking Time5 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
1 packet
Plain Muffin Mix
(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Shredded Coconut
(Contains: Sulphites;)
1 packet
Mango Slices In Juice
Cooking Steps
1
Preheat oven to 180°C/160°C fan-forced. Grease and line a 12 hole muffin tin. Drain mango slices in juice, then roughly chop.
2
In a large bowl, place plain muffin mix, the milk, egg and vegetable oil. Mix until just combined. Gently stir through drained mango and half the shredded coconut.
3
Spoon muffin batter into the prepared tin. Top with remaining coconut. Bake until golden and a skewer inserted comes out clean, 25-30 minutes. Transfer to a wire rack to cool completely, then serve.
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