Mango & passionfruit muffins

Prep 20 mins | Cook 30 mins | Serves 6

Rice bran or canola oil spray, for greasing
2 cups self-raising flour
³⁄₄ cup caster sugar
1 just-ripe medium mango, peeled, deseeded and cut into 1-2cm pieces
¹⁄₃ cup shredded coconut
2 eggs
¹⁄₃ cup rice bran oil or vegetable oil
250g tub reduced fat sour cream
4-5 passionfruit, halved*
Icing sugar, for dusting

*You will need 100ml passionfruit pulp for this recipe.

Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 6 hole x 3?4 cup capacity muffin pan with oil spray.

Step 2 Sift flour into a large bowl. Stir in sugar, mango and coconut. Set aside.

Step 3 Combine eggs, oil, sour cream and 100ml passionfruit pulp in a bowl. Whisk until smooth. Pour mixture into dry ingredients. Using a large metal spoon, stir until just combined. Spoon mixture into prepared pan. Bake for 25–30 minutes or until muffins are golden and cooked through when tested with a skewer. Cool in pan for 5 minutes. Transfer to a wire rack to cool. Dust with icing sugar to serve.

Good for you ... Mangoes

A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.

A good source of beta carotene, which the body converts to vitamin A. This vitamin is needed for normal vision. The deeper the colour of the mango flesh, the higher the level of beta carotene. Mango flesh also provides another carotenoid called cryptoxanthin which is being researched for its role in normal eye health.

A source of dietary fibre which is important for the normal function of the intestine.