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 allrecipes.com, 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 myrecipes.com. 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
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.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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