Juicy Mango & Coconut Muffins

Juicy Mango & Coconut Muffins

Juicy Mango & Coconut Muffins

Serves 10+

Get up to $200 off!

Enjoy!

Allergens:

Gluten

•Wheat

•Milk

•Eggs

•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 Time

DifficultyEasy

Ingredients

/ Serving 10 people

1 tin

Mango Slices In Juice

1 packet

Plain Muffin Mix

(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)

1 packet

shredded coconut

(Contains: Sulphites;)

Not included in your delivery

200 ml

milk

(Contains: Milk;)

1

egg

(Contains: Eggs;)

2.5 tbs

vegetable oil

Nutritional Values

Energy (kJ)1065 kJ

Fat6.6 g

of which saturates2.5 g

Carbohydrate42.1 g

of which sugars23.8 g

Protein4.5 g

Sodium481 mg

The average adult daily energy intake is 8700 kJ

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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