Banana Mango Muffins Recipe 455

Steps:

• Preheat oven to 375 degrees. Put the mango (fresh, not dried) in a blender and process until smooth. Set aside. Whisk together the flour, sugar, baking powder, cinnamon, salt, coconut and chopped dried mango in a large bowl. In another bowl, combine the mashed banana, mango puree, eggs and canola oil. Pour the wet ingredients into the dry ingredients and mix until smooth (batter will be thick). Scoop batter into greased muffin tins about 3/4th of the way full. Sprinkle additional sugar on top. Bake for 25 minutes or until a toothpick in the center comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Blend mango, bananas, brown sugar, and juice of 1/2 lime in a blender until smooth.
• Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and allspice together in a bowl. Mix butter, eggs, and mango-banana mixture into flour mixture until just combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Whisk confectioners' sugar, water, and 1 teaspoon lime juice together until glaze is smooth and thick; spoon onto cooled muffins.

Steps:

• 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.
• In a separate bowl combine oil, milk, and egg.
• Mix liquid ingredients with dry until just moist and stir in the mango pulp.
• Fill greased muffin tins, or paper muffin cups two-thirds full.
• Bake at 400°F for 15-18 minutes.
• They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.

Steps:

• Preheat oven to 350 degrees. Spray medium-size muffin tins with non-stick cooking spray.
• Mash fruit and add together. Set aside.
• Sift flour, baking soda, and baking powder in bowl. In a separate bowl, cream butter, sugar, and beaten eggs well, then add fruit and vanilla; mix. Add flour mixture; mix well.
• Scoop batter into muffin tin, and bake at 350 degrees for approximately 35 minutes.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

Steps:

• Preheat the oven to 375 degrees Fahrenheit & grease the muffin tins or use paper or foil liners.
• Mash the mango pieces into a soft pulp; if using banana, cut into pieces, mash, and stir in with the mango.
• In a small bowl, use a fork or wire whisk to mix the egg with the vegetable oil and the buttermilk until well blended.
• In a large bowl, mix the baking powder, 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 vanilla extract, mashed fruit, and coconut if using then spoon the batter into muffin tins, until they are approximately 2/3 full.
• Bake for 22 - 24 minutes, or until a toothpick comes out clean; let cool on a wire rack for 5 minutes.