Tropical Mango Muffins Food

TROPICAL MANGO MUFFINS

Steps:

• Preheat oven to 375°F Line 12-cup muffin pan with paper liners or silicone liners, or butter generously.
• In a blender or food processor or with an immersion blender, purée 1 cup of the mango. Cut remaining mango into 1/4 inch cubes.
• In a large bowl, combine all-purpose and whole wheat flour, 1/4 cup of the coconut, baking powder salt and baking soda. In another bowl, whisk together puréed mango, sugar, egg, milk, and butter. Pour over dry ingredients and sprinkle with cubed mango; stir just until moistened.
• Spoon into prepared muffin pan. Sprinkle tops wiwth remaining coconut. Bake for 20-25 minutes or until tops are firm to the touch. Let cool in pan for 15 minutes. Transfer to rack to cool completely.
• COOKING TIP: Fresh or frozen mango works well in these muffins. Use a very ripe, fragrant and slightly soft fresh mango. If using frozen, be sure to let it thaw completely and drain off the liquid before measuring.
• FOR THE ADVENTUROUS: Replace half of the mango with papaya and add 1/2 cup chopped macadamia nuts to the dry ingredients:.

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.

TROPICAL MANGO MUFFINS

Steps:

• Preheat oven to 375 degrees. Line a 12 cup non-stick muffin pan with papers.
• In a blender or food processor puree 1 cup of the mango. Cut remaining mango into 1/4 inch cubes.
• In a large bowl, combine all-purpose flour and whole wheat flour, 1/4 cup coconut, baking powder, salt and baking soda. In another bowl, whisk together pureed mango, sugar, egg, milk and butter. Pour over dry ingredients and sprinkle with cubed mango; stir until just moistened.
• Spoon into prepared muffin pan. Sprinkle tops with remaining coconut.
• Bake 20 to 25 minutes or until tops are firm to touch. Let cool in pan for 10 minutes.
• Transfer to rack to cool completely.