Fresh mangoes freeze well, so when they're in season, I dice and freeze them in 2-cup containers. That way, I always have some on hand for making these flavorful muffins.
Mango Muffins
Mango Muffins
Prep Time
15 min
Cook Time
20 min
Yield
about 1-1/2 dozen
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 eggs, lightly beaten
- 3/4 cup vegetable oil
- 1 tablespoon lime juice
- 2 cups diced ripe mango
- 1 medium ripe banana, mashed
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Directions
- 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.
Nutrition Facts
1 muffin: 238 calories, 12g fat (2g saturated fat), 35mg cholesterol, 217mg sodium, 30g carbohydrate (18g sugars, 1g fiber), 4g protein.
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