Juicy Mango & Coconut Muffins
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Juicy Mango & Coconut Muffins

Juicy Mango & Coconut Muffins

Serves 10+

Enjoy!

Allergens:
Gluten
Wheat
Milk
Egg

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

Not included in your delivery

200 ml

milk

(Contains Milk;)

1

egg

(Contains Egg;)

2.5 tbs

vegetable oil

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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

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.