Mango muffins

Name: Mango muffins
Ingredients: 2 1/4 cups plain flour ((all-purpose flour)); 1 1/4 tsp baking soda ((bi-carbonate soda), sifted if lumpy (Note 1)); Pinch of salt; 1/3 cup unrefined coconut oil ((or unsalted butter), melted and slightly cooled (Note 2)); 1 large egg ((55 - 60g/2 oz each in shell)); 1 tsp white vinegar ((Note 2)); 3/4 cup white sugar ((can reduce to 1/2 cup but no less)); 1 cup mango flesh (, pureed (Note 3), room temp (not fridge cold)); 2 cups chopped mango (, small, 8mm to 1 cm max, room temp (not fridge cold)); 1/2 cup desiccated coconut (, unsweetened (finely shredded coconut)); 2 tbsp demerara sugar ((Note 4))

"Mango muffins that actually taste of mango! Mango puree in the batter plus chopped pieces, they have a tall dome, soft crumb and crunchy top...."

INGREDIENTS

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2 1/4 cups plain flour ((all-purpose flour))

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1 1/4 tsp baking soda ((bi-carbonate soda), sifted if lumpy (Note 1))

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Pinch of salt

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1/3 cup unrefined coconut oil ((or unsalted butter), melted and slightly cooled (Note 2))

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1 large egg ((55 - 60g/2 oz each in shell))

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1 tsp white vinegar ((Note 2))

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3/4 cup white sugar ((can reduce to 1/2 cup but no less))

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1 cup mango flesh (, pureed (Note 3), room temp (not fridge cold))

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2 cups chopped mango (, small, 8mm to 1 cm max, room temp (not fridge cold))

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1/2 cup desiccated coconut (, unsweetened (finely shredded coconut))

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2 tbsp demerara sugar ((Note 4))

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