Tasty and crunchy and easy.
1. Preheat oven to 180 degrees C. Lightly spray 12 hole muffin pan with oil.
2. Combine flour, mango, coconut and sugar.
3. In a separate jug, combine buttermilk, butter and egg.
4. Make a well in the centre of the dry ingredients, Add buttermilk mixture all at once and mix lightly until just combined.
5. Spoon mixture into prepared muffin pan, sprinkle with Special K. Bake in oven for 20-25 minutes. Cool in pan 5 minutes. Transfer to wire rack to cool.
Sixteen strokes is usually enough when mixing muffin batter - any pockets of flour help to give them their characteristic texture. Milk can be used in place of buttermilk. Best served on the day of making.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 291 | ||
Calories from Fat: 140 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 52.6mg | 16 % | |
Sodium 423.7mg | 15 % | |
Potassium 105.3mg | 3 % | |
Total Carbohydrate 34.3g | 10 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 33g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 291
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