Ingredients:
2 1/2 cup self-raising flour
1/2 cup soft brown sugar
1/4 cup coconut
1/2 cup white chocolate bits (or milk and dark if your prefer – what ever floats your boat!)
1 cup chopped fresh mango or 440g can mango pieces well drained
1/2 cup milk
1/4 cup cream
90g butter, melted
1 egg, lightly beaten
Crumble:
1 tablespoon plain flour
1/4 cup soft brown sugar
20g butter melted
2 1/2 tablespoons shredded coconut
Method:
1. Preheat oven to 180C. Brush a 12 hole muffin tin with melted butter or oil, or you can just use patty pans.
2. Sift the flour in a large bowl. Then stir in the sugar, coconut and white chocolate bits and mix well. Fold in the chopped mango gently and then make a well in the centre of the mixture.
3. Add the combined milk, cream, butter eggs all at once. Mix with a fork or rubber spatula until just combined. (Don’t over mix it – the batter should look quite lumpy). Then spoon that mixture right into the muffins tins or patty pans)
4. Spoon the mixture into the muffin tins or patty pans
5. Mix all the crumble ingredients in a small bowl and sprinkle on top of all your muffins
4. Bake for 20 minutes or until golden brown. Loosen the muffins with a flat bladed knife and turn onto wire racks to cool (being careful of the crumble)
And bobs your uncle!!
unlessssss of course your a massive ice-cream fan like me, which in that case… I have a killer little addition to these muffins that I hope you may like…
what to do?? well to easy really:
1. heat your muffin in the microwave until it’s nice and warm
2. cut a hole using just a butter knife, almost making a lid for the muffin
3. place a nice generous scoop of ice-cream in the hole and plonk that lid back on and let that ice-creamy goodness melt into the muffin (but quick before all the ice-cream melts away!)
enjoyyy!! 
Daisy and the Fox 