Normally I’m inspired by a scent or memory before coming up with a recipe to create in the kitchen. Oddly enough the other day I was rearranging my fridge and I came across a mango I had forgotten we purchased. Thankfully it was only in the fridge for a week, so it wasn’t spoiled. Hence, this back-of-the- fridge find was my inspiration for Mango Lime Muffins. Thanks to my addiction to Pinterest, (intervention may be necessary soon) I found a recipe that was already vegan and all the ingredients we had in stock. Hooray! I love that when it happens; annoyingly, I normally am missing 1 of the ingredients.
Mango put a light lift on the muffins and created a gentle breakfast pastry that didn’t weigh our stomachs down. Sweet toothed Genki Husband normally can only take in two muffins at one sitting but with these he ate three. It’s a sign of the light, fluffy texture and the general balance of flavor and sweetness minus the overpowering sugar punch. So, it’s a definite winner in our household.
I baked the recipe per the instructions (I know, amazed myself on this one). One change was I put the coconut in the muffin instead of on top. Rather, I placed crushed Arabic Cube Sugar on top. To make this recipe please refer to the original at That’s So Vegan. Unfortunately this website is no longer being written so I decided to place the original recipe here just in case it is taken down.makes 1 dozen muffins 1 1/2 cup flour
1/3 cup sugar 2 tsp baking powder 1/2 tsp salt zest of 1 lime juice from 1 lime 1/4 cup canola oil 3/4 cup unsweetened almond milk (I used unsweetened vanilla) 1 cup diced mango, peeled and seeded 2 tbsp shredded coconut 1 tbsp sugar 1. Preheat your oven to 375º and line a muffin tin. 2. In a large bowl, combine the flour, sugar, baking powder, salt and lime zest. Whisk together the lime juice, oil and almond milk in a smaller bowl, then add the wet ingredients into the dry. Stir until just combined and fold in the mango pieces. 3. Pour the batter into the muffin liners, filling each about 3/4 of the way full. Mix the coconut with the tablespoon of sugar and sprinkle a bit on the top of each muffin. Bake for about 25-30 minutes, or until the coconut begins to toast and a toothpick comes out clean. *Sorry about the terrible photo- it’s dark in the mornings now and fake lightening just doesn’t give it justice… or was it that my eyes were still only half open?