Juicy Mango & Coconut Muffins

Name: Juicy Mango & Coconut Muffins Serves 10+
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 tin Mango Slices In Juice; 1 packet Plain Muffin Mix; 200 ml milk; 1 egg; 2.5 tbs vegetable oil; 1 packet shredded coconut

Serves 10+

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Allergens:

Gluten

•Wheat

•Milk

•Egg

•Sulphites

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, Peanut, 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;)

egg

(Contains Egg;)

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

Instructions

PDF

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.

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.

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.