Lemon And Mango Muffins Food

LEMON MANGO SUNSHINE MUFFINS

Steps:

• Preheat the oven to 350 F and line a muffin tray with 6 aluminum muffin cups. In a food processor, combine chickpeas, applesauce, dried mango, lemon juice, and cashew milk. Pour chickpea mixture in to a bowl. Add remaining ingredients and stir to combine. Fill muffin tins with batter. Bake for 25-30 minutes. Remove from oven and let cool for at least an hour. Store in the fridge or freezer.

MANGO MUFFINS

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.

FRESH MANGO MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

CITRUS-MANGO MUFFINS

Steps:

• Heat oven to 375°F. Grease bottoms only of 6 jumbo (3 1/2x1 3/4-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, beat egg slightly. Stir in remaining muffin ingredients except mango just until moistened. Stir in mango. Divide batter evenly among muffin cups.
• Bake 25 to 35 minutes or until golden brown.
• Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over muffins. Serve warm if desired.