Making time for everything in a hectic week is not easy. Just take this blog and my appalling lack of updates recently. Falling behind and running out of time really stresses me out so I know I need to start making a big effort to become more organised and pro-active. I have been busy the last few weekends, which is when I do most of my baking, but if I had prioritised post writing over grand prix watching I wouldn’t have left a full week between recipes.
To try and help myself out a bit I’ve been organising wherever possible. I bought a big weekly calendar which I have pinned on my wall (right where I get ready every morning so there is no escaping it!) where I schedule my posts for the week ahead. I can also tick these off when they’ve been posted – always fun! My baking equipment had spread to all corners of my bedroom, the curse of sharing with a non-baker and having a small kitchen, so a small set of drawers were purchased to store my photo props, cake tins, cutters and cake decorating bits and bobs. I also bought an adorable little Moleskin note book that fits in to my handbag where I can jot down any ideas or make plans when inspiration strikes.
So these muffins mark the start of a new organised Kirsty…or something like that! They are good muffins though, using mango to provide delicate sweetness and coconut to give them a tropical flavour. When baked mango becomes soft, sweet and luscious adding great moisture to cakes. Coconut flakes add contrasting texture as a finishing touch.
Mango & Coconut Muffins
adapted from Delia Smith
Made 6 large muffins
150g plain flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
40g dessicated coconut
1 large egg
40g light brown sugar
50g butter, melted and cooled
1 large mango, chopped into roughly 1cm chunks
handful of flaked coconut
Preheat the oven to 200 degrees C. Line a muffin tin with 6 paper cases and set aside.
Sift the flour, baking powder, cinnamon and salt into a large bowl. Add in the coconut.
In a seperate bowl whisk together the eggs, sugar, milk and butter.
Fold the dry ingredients in to the wet gently stop just before it is fully combined as it will become fully mixed when you add the mango.
Fold in the mango.
Using an ice cream scoop or a large spoon, divide the batter between the 6 cases and top with the flaked coconut.
Bake for 20-25 mins, until risen and lightly browned.
Remove from the oven and allow to cool on a wire rack.