Tropical Mango Muffins Recipes

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:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans., Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

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:.

Steps:

• Preheat oven to 375 degrees. Line a 12 cup non-stick muffin pan with papers.
• In a blender or food processor puree 1 cup of the mango. Cut remaining mango into 1/4 inch cubes.
• In a large bowl, combine all-purpose flour and whole wheat flour, 1/4 cup coconut, baking powder, salt and baking soda. In another bowl, whisk together pureed mango, sugar, egg, milk and butter. Pour over dry ingredients and sprinkle with cubed mango; stir until just moistened.
• Spoon into prepared muffin pan. Sprinkle tops with remaining coconut.
• Bake 20 to 25 minutes or until tops are firm to touch. Let cool in pan for 10 minutes.
• Transfer to rack to cool completely.

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.