Mango adds a sweet flavor to these easy to make muffins. As with all muffin recipes, the trick is to not to overmix the batter (it should be lumpy like pancake batter), and to bake the mango muffins immediately after mixing.
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 1 - 1 1/2 cups fresh or canned mango pieces
- 1 large egg
- 2 tablespoons vegetable oil
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 teaspoon ground allspice
- 1 1/2 cups all-purpose flour
- 1/4 - 1/2 cup sweetened coconut flakes, as desired
Preparation:
Preheat the oven to 375 degrees Fahrenheit. Grease the muffin tins.
Mash the mango pieces into a soft pulp.
In a small bowl, use a fork or wire whisk to mix the egg with the vegetable oil, buttermilk and vanilla extract until well blended.
In a large bowl, mix the baking powder, baking soda, salt, sugar, and ground allspice with the flour.
Add the egg, oil, and buttermilk mixture to the flour to form a lumpy batter. Do not overmix.
Stir in the mashed fruit and coconut.
Spoon the batter into muffin tins, until they are approximately 2/3 full. Bake for 18 - 20 minutes, or until a toothpick comes out clean. Let cool on a wire rack for 5 minutes.
Makes about 12 muffins.
[blockquote shade=grur]My Response to KIsraelson
I apologize – I made these frequently over a summer, but the altitude I was cooking at may have wreaked havoc with the measurements. I’ve made a few adjustments to the recipe, mainly by adding more leavener.
Rhonda Parkinson, Your Guide to Chinese Cooking
Mash the mango pieces into a soft pulp.
In a small bowl, use a fork or wire whisk to mix the egg with the vegetable oil, buttermilk and vanilla extract until well blended.
In a large bowl, mix the baking powder, baking soda, salt, sugar, and ground allspice with the flour.
Add the egg, oil, and buttermilk mixture to the flour to form a lumpy batter. Do not overmix.
Stir in the mashed fruit and coconut.
Spoon the batter into muffin tins, until they are approximately 2/3 full. Bake for 18 - 20 minutes, or until a toothpick comes out clean. Let cool on a wire rack for 5 minutes.
Makes about 12 muffins.
[blockquote shade=grur]My Response to KIsraelson
I apologize – I made these frequently over a summer, but the altitude I was cooking at may have wreaked havoc with the measurements. I’ve made a few adjustments to the recipe, mainly by adding more leavener.
Rhonda Parkinson, Your Guide to Chinese Cooking
