Miniature Mango Muffins Recipes

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:

• 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:

• 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 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:

• Preheat oven to 375°F Line 12-cup muffin pan with paper liners or silicone liners, or butter generously.
• In a blender or food processor or with an immersion blender, purée 1 cup of the mango. Cut remaining mango into 1/4 inch cubes.
• In a large bowl, combine all-purpose and whole wheat flour, 1/4 cup of the coconut, baking powder salt and baking soda. In another bowl, whisk together puréed mango, sugar, egg, milk, and butter. Pour over dry ingredients and sprinkle with cubed mango; stir just until moistened.
• Spoon into prepared muffin pan. Sprinkle tops wiwth remaining coconut. Bake for 20-25 minutes or until tops are firm to the touch. Let cool in pan for 15 minutes. Transfer to rack to cool completely.
• COOKING TIP: Fresh or frozen mango works well in these muffins. Use a very ripe, fragrant and slightly soft fresh mango. If using frozen, be sure to let it thaw completely and drain off the liquid before measuring.
• FOR THE ADVENTUROUS: Replace half of the mango with papaya and add 1/2 cup chopped macadamia nuts to the dry ingredients:.