Tropical Coconut and Mango Muffins

Preheat the oven to 200 C (390 F). Spray a muffin tin with some neutral oil or line it with some muffin liners.

Prepare the dry ingredients. In a large mixing bowl, whisk the flour, sugar and desiccated coconut together.

Prepare the wet ingredients. Combine the buttermilk, oil, egg, and coconut essence together in a large bowl. Stir together well with a whisk or a fork.

Make a well in the centre of the dry ingredients. Place the wet ingredients in the middle of the well and then fold together gently. Do not over-mix. Add two thirds 2/3 of the diced mango into the batter and fold gently until evenly dispersed.

Spoon the muffin batter equally into the prepared muffin tin, you should fill around 9. Top with the remaining diced mango and sprinkle some desiccated coconut on top.

Bake the muffins for around 22-25 minutes or until a skewer comes out clean. Muffins also should spring back after pressed in the centre. Transfer to a cooling rack and serve when at room temperature. Store in an airtight container at room temperature for 2-3 days. Up to a week in the fridge.