RecipeBookRecipeBook

Mango Muffins

Copy Icon
Twitter Icon
Mango Muffins

Description

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.

Cooking Time

Preparation Time :15 Min

Cook Time : 18 Min

Total Time : 33 Min

Ingredients

Serves : 18
  • 2 flour
  • 4 baking powder
  • 1⁄2 salt
  • 1 sugar
  • 1⁄4 cup vegetable oil
  • 1 milk
  • 1 egg
  • 1 -1 1⁄2 mango

Directions

  • 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.
Bill Hilbrich

Bill Hilbrich

Follow

#Tags

nveg