Week 1 Dish 2: Ultimate vegan mango and coconut muffins

This recipe is actually one of the MOST DELICIOUS things I have EVER baked. I cannot even describe the heavenly smell in my kitchen right now, let alone the taste of these gorgeous muffins. Please make these before mango season finishes, or you are missing out! Inspiration for this recipe was that I needed something amazing to eat while watching The Great British Bake Off.

 

Makes 10 muffins
Ingredients
250 g plain flour
1 tbsp baking powder
1 tbsp linseed meal (ground linseeds - I bought whole linseeds from asda and ground them myself. Also know as flaxseed and available from Hollan and Barret too [but more expensive there])
55 g desiccated coconut, plus extra for topping
125 g caster sugar
1/3 tsp ground cardamom
175 ml soya milk
5 tbsp rapeseed oil (you can also use canola oil - I think they are more or less the same thing)
250 g fresh, ripe mango, chopped
Method

1. Preheat oven to 190° and place 10 muffin cases in a muffin tray.
2. Sift together the flour and baking powder.Mix in the linseed meal, coconut, cardamom and sugar.
3. Whisk together the soya milk and oil and stir into the mixture, adding the mango at the same time. Do not over-mix, only mix until just combined.
4. Share the mix equally between the 10 muffin cases and sprinkle each with coconut. Bake for 25-30 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Leave to cool for 5 minutes before removing from the tray.

Original recipe from Vegan 100 everyday recipes by Parragon books.