Gritty Banana Mango Corn Muffins Food
GRITTY BANANA MANGO CORN MUFFINS
This is an unusual cornbread muffin I adapted after years of messing around. You'll get tons of texture, fruity bits, whole grain punch . . . and room for creativity! I've used fresh figs, dried cherries, or whatever is handy for the mango. Enjoy!
Provided by Rachel D
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Whisk together the cornmeal, couscous, brown sugar, baking powder, baking soda, and salt in a bowl. Stir in the dried mango.
- Whisk together the mashed bananas, eggs, vegetable oil, vanilla extract, and buttermilk. Stir the cornmeal mixture into the banana mixture, and let the batter rest until the couscous absorbs some of the moisture, about 5 minutes. Spoon the batter into ungreased muffin cups, filling them 2/3 full.
- Bake in the preheated oven until lightly browned, and a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing. Serve warm or at room temperature.
Nutrition Facts : Calories 202.1 calories, Carbohydrate 32.6 g, Cholesterol 31.8 mg, Fat 6 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 282.6 mg, Sugar 10.3 g
GRITTY BANANA MANGO CORN MUFFINS
This is an unusual cornbread muffin I adapted after years of messing around. You'll get tons of texture, fruity bits, whole grain punch . . . and room for creativity! I've used fresh figs, dried cherries, or whatever is handy for the mango. Enjoy!
Provided by Rachel D
Categories Corn Muffins
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Whisk together the cornmeal, couscous, brown sugar, baking powder, baking soda, and salt in a bowl. Stir in the dried mango.
- Whisk together the mashed bananas, eggs, vegetable oil, vanilla extract, and buttermilk. Stir the cornmeal mixture into the banana mixture, and let the batter rest until the couscous absorbs some of the moisture, about 5 minutes. Spoon the batter into ungreased muffin cups, filling them 2/3 full.
- Bake in the preheated oven until lightly browned, and a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing. Serve warm or at room temperature.
Nutrition Facts : Calories 202.1 calories, Carbohydrate 32.6 g, Cholesterol 31.8 mg, Fat 6 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 282.6 mg, Sugar 10.3 g
GRITTY BANANA MANGO CORN MUFFINS
This is an unusual cornbread muffin I adapted after years of messing around. You'll get tons of texture, fruity bits, whole grain punch . . . and room for creativity! I've used fresh figs, dried cherries, or whatever is handy for the mango. Enjoy!
Provided by Rachel D
Categories Corn Muffins
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Whisk together the cornmeal, couscous, brown sugar, baking powder, baking soda, and salt in a bowl. Stir in the dried mango.
- Whisk together the mashed bananas, eggs, vegetable oil, vanilla extract, and buttermilk. Stir the cornmeal mixture into the banana mixture, and let the batter rest until the couscous absorbs some of the moisture, about 5 minutes. Spoon the batter into ungreased muffin cups, filling them 2/3 full.
- Bake in the preheated oven until lightly browned, and a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing. Serve warm or at room temperature.
Nutrition Facts : Calories 202.1 calories, Carbohydrate 32.6 g, Cholesterol 31.8 mg, Fat 6 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 282.6 mg, Sugar 10.3 g
BANANA CORN MUFFINS
Make and share this Banana Corn Muffins recipe from Food.com.
Provided by Sherrybeth
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mash banana, add milk and muffin mix.
- Stir until combined.
- Pour into 6 muffin cups coated with nonstick cooking spray or in muffin liners.
- Bake at 350 degrees for 22 minutes or until golden brown on top.
- Cool and serve.
Nutrition Facts : Calories 194.2, Fat 5.2, SaturatedFat 1.4, Cholesterol 1.8, Sodium 337.9, Carbohydrate 33.5, Fiber 3.1, Sugar 11.7, Protein 3.7
GRITTY BANANA MANGO CORN MUFFINS
This is an unusual cornbread muffin I adapted after years of messing around. You'll get tons of texture, fruity bits, whole grain punch . . . and room for creativity! I've used fresh figs, dried cherries, or whatever is handy for the mango. Enjoy!
Provided by Rachel D
Categories Corn Muffins
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Whisk together the cornmeal, couscous, brown sugar, baking powder, baking soda, and salt in a bowl. Stir in the dried mango.
- Whisk together the mashed bananas, eggs, vegetable oil, vanilla extract, and buttermilk. Stir the cornmeal mixture into the banana mixture, and let the batter rest until the couscous absorbs some of the moisture, about 5 minutes. Spoon the batter into ungreased muffin cups, filling them 2/3 full.
- Bake in the preheated oven until lightly browned, and a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing. Serve warm or at room temperature.
Nutrition Facts : Calories 202.1 calories, Carbohydrate 32.6 g, Cholesterol 31.8 mg, Fat 6 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 282.6 mg, Sugar 10.3 g
BANANA CORN MUFFINS
Kid-friendly. Moist, easy and a tasty muffin for "on-the-go" people. Basic recipe from Cooking Light-Tara Bennett; I added egg and optional nuts and raisins. Easily doubled.
Provided by Caroline Cooks
Categories Quick Breads
Time 28m
Yield 6 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚.
- Combine milk, bananas, egg, (and nuts and raisins, if using).
- Mix in a medium bowl; stir just until moistened.
- Spoon mixture into well-oiled muffin cups. Bake for about 20-25 minutes until toothpick inserted in center comes out clean.
- Cool for 10 minutes before removing from muffin pan.
- Have not tried it, but probably would freeze well.
Nutrition Facts : Calories 199.1, Fat 6.4, SaturatedFat 1.9, Cholesterol 34.7, Sodium 466.5, Carbohydrate 30.8, Fiber 2.8, Sugar 9.2, Protein 4.5
MANGO MUFFINS
I was going to make blueberry muffins when I realized that the kids had eaten all my blueberries, so I used mango pulp instead. This fork tender muffin will be very moist. It would be more appropriate at the breakfast table than trying to toss it into a lunch box. I want to thank JeannineMarie in MN for the two most recent pictures that she sent me to include with this recipe.
Provided by Bill Hilbrich
Categories Quick Breads
Time 33m
Yield 18 muffins
Number Of Ingredients 8
Steps:
- Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice. Combine flour, baking powder, salt and sugar in a large bowl.
- In a separate bowl combine oil, milk, and egg.
- Mix liquid ingredients with dry until just moist and stir in the mango pulp.
- Fill greased muffin tins, or paper muffin cups two-thirds full.
- Bake at 400°F for 15-18 minutes.
- They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.
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