Mango Buttermilk Pecan Muffins Food

MANGO MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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.

MANGO-BUTTERMILK-PECAN MUFFINS

Steps:

• Heat oven to 400°F Grease muffin pans. Stir together first 5 ingredients in large bowl. In small bowl whisk oil, egg and buttermilk together. Add liquids to dry ingredients and stir just to mix, do not beat. Stir in mangoes and nuts. Spoon into muffin tins using a small measuring cup or ladle, filling 3/4 full. Sprinkle a pinch of sugar over top of each muffin. Bake 25 minutes till brown. Immediately turn muffins out of pans to cool.

BUTTER PECAN MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, syrup, sour cream and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over tops., Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

MAPLE PECAN BUTTERMILK MUFFINS

Steps:

• Preheat oven to 350°F/180°C/gas 4. Grease 20 deep muffin tins or use paper cases.
• Spread pecans on a baking sheet and toast in the oven for 5 minutes. When cool, chop coarsely and set aside.
• In a bowl, sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon. Set aside.
• In a large mixing bowl, combine caster sugar, light brown sugar, maple syrup and butter. Beat with an electric mixer until light and fluffy.
• Add the eggs, 1 at a time, beating to incorporate thoroughly after each addition.
• Pour half the buttermilk and half the dry ingredients into the butter mixture, then stir until blended. Repeat with the remaining buttermilk and dry ingredients.
• Fold in the chopped pecans. Fill the prepared cups two-thirds full. Top each muffin with 3 pecan halves. For even baking, half-fill any empty cups with water.
• Bake 350°F / 180°C for 20-30 minutes (mine needed nearly 30mins). Let stand 5 minutes before unmolding.
• VARIATION:.
• For Pecan Spice Muffins, substitute an equal quantity of golden syrup for the maple syrup. Increase the cinnamon to 1/2 tsp, and add 1 tsp ground ginger and 1/2 tsp grated nutmeg, sifted with the dry ingredients.