Crunchy Mango And Coconut Muffins - cooking recipe

Ingredients

2 2/3 cups self-rising flour, sifted
1 (15 oz) can mango in syrup, drained, chopped
1 cup desiccated coconut
1 cup granulated sugar
1 1/4 cups buttermilk
15 tbsp butter, melted
1 None large egg, lightly beaten
3/4 cup Kellogg's Special K, lightly crushed

Preparation

Preheat oven to 350\u00b0F. Lightly grease a 12-cup muffin pan.
In a large bowl, combine flour, mango, coconut and sugar. Whisk together buttermilk, butter and egg then add to flour mixture and mix until just combined. Distribute between muffin recesses and sprinkle with cereal. Bake for 20-25 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.