TROPICAL MUFFINS

TROPICAL MUFFINS 8 tablespoons unsalted butter (1 cube) 2 cups flour 1/2 cup brown sugar 1 1⁄2 teaspoons baking powder 1⁄2 teaspoon baking soda 1/4 teaspoon salt 2 eggs, beaten 1/2 cup buttermilk 1 teaspoon vanilla 2 cups (about 4 medium sized) mashed ripe banana 1.7 ounces (about 1 cup) freeze dried mango, crushed 1 ounce (about 1/2) coconut chips Preheat oven to 400 degrees F and grease muffin tins with butter. In a medium sized pan over medium heat, melt the butter. Swirl occasionally to ensure the butter is cooking evenly. As the butter melts, it will begin to foam and the color will get darker. Scrape bottom of the pan with wooden spoon to release any brown specs. Once you start smelling the nutty aroma, remove browned butter from heat and allow to cool. In a large bowl, sift together flour, brown sugar, baking powder, baking soda, sugar, and salt. Set aside. In a separate bowl, whisk eggs, buttermilk, vanilla, and cooled browned butter together. Make a well in the dry ingredients and pour in the liquid ingredients. Fold together and do not over mix. Fold in the mashed bananas, dried mango, and coconut. Spoon batter into greased muffin tins and bake in preheated oven until golden brown, about 20-25 minutes. When done cooking, immediately remove from muffin tins and allow to cool on cooling rack.