Mango Muffins
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.
SERVINGS
|
18
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
20 min.
|
TOTAL
|
35 min.
|
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
DIRECTIONS
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. Yield: about 1-1/2 dozen.