芒果香椰酥粒满分（Mango Coconut Crumble Muffins）

随着生活上的一些改变，

我的日常作息也开始有了变动。

对着部落，想放弃也想保留；

最后决定还是继续的耕耘。

毕竟，部落能走到今天，也着实不容易。

就这样把它给“咔嚓”掉还真是舍不得。

心想，尽力而为就好。

芒果椰丝满分最近成了我家的新宠。

脆脆香香的顶部尤其好吃。

当然，我的孩子们也很喜欢里面的芒果。

当早茶或午茶绝对错不了。

明天孩子们开始新学期 ～ 一个忙碌的学期。

这个就当妈咪的鼓励和加油吧！

Recipe refers HERE (Australian Mangoes)

Ingredients:

• 350g chopped mango (about 2-3 large mangoes)
• 3 cups self-raising flour
• ¾ cup caster sugar (i cut down to 1/2 cup)
• 1 cup coconut milk
• 150g melted butter or macadamia nut oil
• 2 eggs lightly beaten
• Crumble (optional):  ¾ desiccated coconut, ½ cup plain flour, ½ cup sugar, 80g soft butter

Method:

1. Preheat oven to 180°C. 
2. Combine the crumble material in a bowl. Use your fingertips to rub the butter into the flour, coconut and sugar mixture until the mixture resembles fine breadcrumbs. Set aside.
3. Combine flour and caster sugar into a bowl. Add the milk, butter, eggs. Mix through lightly until combined. 
4. Lastly fold through the mango chunks. Spoon into muffin cups about 2/3 full and sprinkle over the top of muffins with the crumble.
5. Bake for 20 minutes until golden and cooked through. Enjoy warm or cold.