Mango Muffins Food

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

Ingredients

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

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

Ingredients

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.

BLUEBERRY MANGO MUFFINS

Blueberry Mango Muffins image

Provided by George Bryant

Time 30m

Number Of Ingredients 10

Ingredients

3 eggs
3 tablespoons honey
2 tablespoons coconut oil
2 tablespoons coconut milk
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 teaspoon baking powder
1/4 cup coconut flour
1/2 cup diced mango
1/2 cup blueberries

Steps:

Preheat oven to 400 Degrees F
Mix together your eggs, honey, coconut oil, coconut milk, salt and vanilla
Sift together your baking powder and coconut flour and then combine with your wet ingredients
Mix your batter well and then fold in your diced mango and blueberries
If not, divide your batter into 9 muffin tins and bake for 20 minutes or until done
Enjoy

MANGO MUFFINS

Mango Muffins image

Fresh mangoes freeze well, so when they're in season, I dice and freeze them in 2-cup containers. That way, I always have some on hand for making these flavorful muffins.

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup vegetable oil
1 tablespoon lime juice
2 cups diced ripe mango
1 medium ripe banana, mashed
1/2 cup raisins
1/2 cup chopped walnuts

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.

Nutrition Facts : Calories 238 calories, Fat 12g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

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