These are absolutely delectable muffins that you can feel good about eating; due in part to the high fiber in coconut and mango. While they are perfectly delicious and moist on their own, flooding them with butter is a matter of preference, but it does make them oh so decadent!
Canola cooking spray for muffin tin
1⅓ cup all-purpose flour
⅓ cup cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup shredded coconut
Preheat oven to 350°. Generously oil a 12-capacity muffin tin with canola cooking spray. In a large bowl, combine all-purpose flour, cornmeal, baking soda, baking powder, salt and coconut.
2 eggs, room temperature
¾ cup (one 6-ounce container) plain yogurt
⅓ cup canola oil
1 teaspoon almond extract
1 cup mango, chopped
In a medium bowl, lightly beat eggs, add yogurt, canola oil and almond extract; stir until well blended, add to flour mixture. Combine ingredients until well incorporated; gently fold in mango.
Distribute evenly into muffin tin and bake for 12-15 minutes or until toothpick inserted into center of a muffin comes out clean. Cool for about 5-10 minutes before removing muffins from tin. Flood with butter if desired. Yield: 12 muffins.
