Mango-Buttermilk-Pecan Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Great way to use up frozen mangoes after an over-abundant season. Can use bananas instead of or along with the mangoes. Ingredients:
1 3/4 cups all-purpose flour |
1/3 cup sugar |
1/2 teaspoon salt |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 cup vegetable oil |
3/4 cup buttermilk |
1 egg |
1 cup mashed very ripe mango |
3/4 cup chopped pecans |
1 tablespoon sugar |
Directions:
1. Heat oven to 400°F Grease muffin pans. Stir together first 5 ingredients in large bowl. In small bowl whisk oil, egg and buttermilk together. Add liquids to dry ingredients and stir just to mix, do not beat. Stir in mangoes and nuts. Spoon into muffin tins using a small measuring cup or ladle, filling 3/4 full. Sprinkle a pinch of sugar over top of each muffin. Bake 25 minutes till brown. Immediately turn muffins out of pans to cool.
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