 |
Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
|
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. Ingredients:
2 cups flour |
4 teaspoons baking powder |
1/2 teaspoon salt |
1 cup sugar or 3/4 cup honey |
1/4 cup vegetable oil |
1 cup milk |
1 egg |
1 -1 1/2 cup mango, pulp of (2 very ripe mangoes) |
Directions:
1. 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.
2. In a separate bowl combine oil, milk, and egg.
3. Mix liquid ingredients with dry until just moist and stir in the mango pulp.
4. Fill greased muffin tins, or paper muffin cups two-thirds full.
5. Bake at 400°F for 15-18 minutes.
6. They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.
|
|