As many of you know, I am a muffin person! I am always on the lookout for a different muffin recipe to try. This morning, when I was awake at 2:30 AM with a toothache I decided to try to take my mind off the pain and search the web for a little bit for a muffin to make. I have 2 mangos and I knew I had seen something somewhere for a mango muffin. There is one on, but after reading the recipe I decided it just wasn’t different enough. So, I did a search and came up with a Cooking Light recipe from The recipe called for cardamon – something that we used in our Daring Baker Challenge for the Danish – and something I had never used before then. I decided this was the one to go with as I remembered the aroma that filled my home with the danish! I brought these into work but did leave a muffin home for Chris and gave one to Justin this morning as he brought me into work. I enjoyed the muffin I had and am anxious to hear what others think! I am thinking maybe the mango will need to be pureed or chopped finer when I make these again. The recipe follows:

Mango Cardamon Muffins

2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cardamom
1 cup chopped peeled ripe mango
3/4 cup low-fat buttermilk (I didn’t have buttermilk or lemon juice – so I used 1/2 lime juice mixed into the milk instead and it worked fine)
1/4 cup butter or stick margarine, melted
1 teaspoon vanilla extract
1 large egg
Cooking spray
2 tablespoons sugar

Preheat oven to 400°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through cardamom) in a medium bowl; make a well in center of mixture. Stir in mango. Combine buttermilk, butter, vanilla, and egg; add to flour mixture, stirring just until moist (batter will be stiff).
Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 2 tablespoons sugar. (I forgot the sugar, don’t think it made a difference but probably a nice addition) Bake at 400° for 23 minutes or until the muffins spring back when touched lightly in center. Remove muffins from pans, and cool on a wire rack.