Will surveyed the sumptuous breakfast placed before him and declared that this sort of breakfast is what we should eat all the time. Right. I'll just summon our personal chef and let him know shall I? Oh wait, I am the chef around here. Sorry to disappoint you Honey, it's not gonna happen. Cereal is the normal fare around here. I'm afraid this was a once-off, or at least a once-in-a-blue-moon sort of breakfast, but you go ahead and enjoy it.
And enjoy it they did. Will tried to have a conversation with our nine-year-old and the only response he received was simply grunts and slurps as our eldest son devoured paw paw enthusiastically. This son of mine takes after me and is usually a very leisurely-paced eater. Not today though, he inhaled his breakfast in two seconds flat. Our youngest was true to form and also ate his breakfast with great gusto.
So I thought I'd share with you the recipe for these yummy muffins in case the strange entity makes a visit to your house and forces you to bake before 7 am on a Saturday morning.
Mango and Coconut Muffins*
Serves 12 (or an enthusiastic family of four)
- 2 cups self raising flour
- 1/2 cup brown sugar
- 425g chopped mango flesh
- 1 egg, lightly beaten
- 3/4 cup coconut cream
- 2 tbs olive oil
- Preheat oven to 180C. Coat a 12-hole 1/2 cup muffin tin with cooking spray.
- Sift the flour into a bowl and stir in the sugar. Gently stir in the remaining ingredients. Do not overmix.
- Spoon into the prepared tin and bake for about 15-20 minutes, or until an inserted toothpick comes away clean.