Miniature Mango Muffins Food

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.

BLUEBERRY MANGO MUFFINS

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

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.

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.

BANANA MANGO MUFFINS WITH LIME GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Blend mango, bananas, brown sugar, and juice of 1/2 lime in a blender until smooth.
• Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and allspice together in a bowl. Mix butter, eggs, and mango-banana mixture into flour mixture until just combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Whisk confectioners' sugar, water, and 1 teaspoon lime juice together until glaze is smooth and thick; spoon onto cooled muffins.

17 BEST MINI MUFFINS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mini muffin recipe in 30 minutes or less!

STRAWBERRY MANGO MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease the bottoms of muffin cups or line with paper wrappers; set aside.
• In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon.
• In a larger bowl, mix butter, sugars and cream cheese together, blending until creamy. Add eggs one at a time, mixing thoroughly. Add applesauce, yogurt, add lemon juice stirring until combined.
• Add dry ingredients from medium bowl to the large bowl, with creamy mixture, stirring just until moistened.
• Gently fold in strawberries and mango.
• Divide batter evenly among greased muffin cups.
• Add optional topping over top muffin cups. See tip above for ideas.
• Bake 20 minutes or until toothpick inserted in center comes out clean. Time may vary depending on the size muffin cups used.
• Cool 10 minutes in cups on wire racks. Remove muffins from cups and let cool completely.