Saturday, March 26, 2011

Caribbean Baby Cakes

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.