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combine chopped mango, chopped papaya, 2 tsp flour, ginger and cinnamon in a small bowl. this will help keep the fruit suspended in the batter while it bakes. combine vinegar and milk in a measuring cup, and let stand. in a large bowl, mix flour, brown sugar, baking powder, baking soda, and salt together. make a well in the center of the dry ingredients and pour in vanilla, sweet potato, butter and eggs and stir until just moistened. add, fruit mixture, milk and vinegar, and coconut, and stir until ingredients are mixed well, but do not overmix. scoop batter into muffins tins; filling about 3/4 full. use paper liners or just grease well. sprinkle with coconut if desired. bake for 18-20 minutes at 325 degrees or until a tooth pick comes out clean. these freeze well and make a good breakfast on the go or a snack for kid's lunches.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Split mango around the pit — clean halves for cubing and serving
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months