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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
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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. Ingredients:
2 cups king arthur unbleached 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:
1. 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.
2. 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.
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