Mango Macadamia Crunch Muffins Food

MANGO-MACADAMIA MUFFINS

Steps:

• PREHEAT OVEN TO 400F degrees.
• For topping: Combine all ingredients except butter in a small bowl; mash in butter with a fork or rub in with your fingertips; chill until needed.
• Grease a 12-cup muffin tin; be sure to lightly grease area around the muffin wells so they won't stick as they rise.
• In a large bowl, whisk together egg, sour cream, milk, vanilla and melted butter; fold in mango.
• In another large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
• Make a well in the center of the dry ingredients and add mango mixture.
• Fold together just to moisten and evenly blend; the batter will be lumpy.
• Using a large spoon, quickly fill muffin wells with batter to the tops.
• Crumble topping over tops and bake 25- 30 minutes or until a toothpick inserted into center emerges with just a few crumbs clinging to it.
• Cool in pan 5-10 minutes; loosen muffins and tilt each on its side to cool further.
• Serve warm or at room temperature.

MANGO BREAD

Steps:

• In a bowl, mix flour, baking soda, cinnamon and salt.
• Beat in another bowl sugar, mango, eggs, oil and vanilla.
• Add the flour mixture to the eggs mixture. Mix well.
• Add in the raisins and nuts in the mixture and incorporate equally.
• Pour the dough in 2 cake pans (10 x 20 cm) or in 24 muffins cups (smalls).
• Cook in the oven at 350 F, 40 to 45 minutes for the cakes.
• Cook in the oven at 350 F, 20 to 25 minutes for the muffins.
• It's ready when the knife inserted in the middle comes back dry.
• Let cool before serving.
• The cakes or muffins can be freeze.