Ingredients
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3/4 cup mango, finely chopped
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3/4 cup papaya, finely chopped
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2 teaspoons flour
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1 teaspoon ginger
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1 teaspoon cinnamon
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1/2 cup milk
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1/2 teaspoon vinegar
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1 3/4 cups flour
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3/4 cup brown sugar, add more if you like things sweet
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 teaspoon vanilla
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1/4 cup butter, melted
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2 eggs
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1/2 cup shredded coconut
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1 cup mashed cooked sweet potato
Instructions
- Combine chopped mango, chopped papaya, 2 tsp flour, ginger and cinnamon in a small bowl. This will help keep the fruit suspended in the batter while it bakes.
- Combine vinegar and milk in a measuring cup, and let stand.
- In a large bowl, mix flour, brown sugar,baking powder, baking soda, and salt together.
- Make a well in the center of the dry ingredients and pour in vanilla, sweet potato, butter and eggs and stir until just moistened.
- Add, fruit mixture, milk and vinegar, and coconut, and stir until ingredients are mixed well, but do not overmix.
- Scoop batter into muffins tins; filling about 3/4 full. Use paper liners or just grease well. Sprinkle with coconut if desired.
- Bake for 18-20 minutes at 325 degrees or until a tooth pick comes out clean.
- These freeze well and make a good breakfast on the go or a snack for kid's lunches.