Lemon And Mango Muffins Food

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LEMON MANGO SUNSHINE MUFFINS



Lemon Mango Sunshine Muffins image

Provided by Kaila Proulx

Categories     Sweet Snacks

Time 35m

Number Of Ingredients 10

¼ cup oat flour
1 packet plain gluten-free instant oatmeal
½ cup unsweetened cashew milk
100 grams no salt added chickpeas, rinsed and drained
3/4 tsp baking powder
1/4 tsp baking soda
1 cup unsweetened applesauce
1/3 cup dried unsweetened mango, sliced (40 grams)
2 tbsp lemon juice
1 tsp vanilla bean powder

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



Mango Muffins image

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

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar or 3/4 cup honey
1/4 cup vegetable oil
1 cup milk
1 egg
1 -1 1/2 cup mango, pulp of (2 very ripe mangoes)

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



Fresh Mango Muffins image

This muffins are the best. Moist, soft, and so flavorful. To get the best and the most of mango flavor, I do not add or mix with other fruits or spices. It's mango muffins. I got a lot of compliments every time I served this to my friends and family.

Provided by indomacarons

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 8

1 ½ cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 pinch salt
3 eggs
¼ cup heavy whipping cream
¼ cup unsalted butter, melted
3 cups mango - peeled, seeded, and cubed

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.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 23.6 g, Cholesterol 63.5 mg, Fat 7.2 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 102.3 mg, Sugar 10.4 g

CITRUS-MANGO MUFFINS



Citrus-Mango Muffins image

Make homemade jumbo muffins chock-full of mango chunks and drizzled with a sweet lime glaze.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 11

1 egg
2 cups Gold Medal™ all-purpose flour
1/3 cup granulated sugar
1 tablespoon grated lime peel
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 medium mango, cut lengthwise in half, pitted and diced (1 cup)
1/2 cup powdered sugar
3 to 4 teaspoons lime juice

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.

Nutrition Facts : Calories 370, Carbohydrate 60 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 390 mg, Sugar 27 g, TransFat 0 g

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