Mango Muffins

Preheat the oven to 375 degrees Fahrenheit. Grease the muffin tins.
Mash the mango pieces into a soft pulp.
In a small bowl, use a fork or wire whisk to mix the egg with the vegetable oil, buttermilk and vanilla extract until well blended.
In a large bowl, mix the baking powder, baking soda, salt, sugar, and ground allspice with the flour.
Add the egg, oil, and buttermilk mixture to the flour to form a lumpy batter. Do not overmix.
Stir in the mashed fruit and coconut.
Spoon the batter into muffin tins, until they are approximately 2/3 full. Bake for 18 - 20 minutes, or until a toothpick comes out clean. Let cool on a wire rack for 5 minutes.
Makes about 12 muffins.

My Response to KIsraelson
I apologize – I made these frequently over a summer, but the altitude I was cooking at may have wreaked havoc with the measurements. I’ve made a few adjustments to the recipe, mainly by adding more leavener.
Rhonda Parkinson, Your Guide to Chinese Cooking