CITRUS-MANGO MUFFINS
Make homemade jumbo muffins chock-full of mango chunks and drizzled with a sweet lime glaze.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Grease bottoms only of 6 jumbo (3 1/2x1 3/4-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In medium bowl, beat egg slightly. Stir in remaining muffin ingredients except mango just until moistened. Stir in mango. Divide batter evenly among muffin cups.
- Bake 25 to 35 minutes or until golden brown.
- Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over muffins. Serve warm if desired.
Nutrition Facts : Calories 370, Carbohydrate 60 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 390 mg, Sugar 27 g, TransFat 0 g
MANGO-LIME MINI CUPCAKE BITES
When you crave just a little something sweet after a big meal, these tiny treats are the perfect solution!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups; spray paper cups with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
- In medium bowl, beat 1/4 cup butter and the granulated sugar with electric mixer on medium speed 1 minute. Add eggs, one at a time, beating on low speed after each addition. Alternately add flour mixture, about one-third at a time, and 1/3 cup milk, about half at a time, beating just until blended. Beat in 1 teaspoon lime peel. Stir in mango.
- Fill each muffin cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full.
- Bake 12 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes.
- In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Spoon frosting into decorating bag fitted with star tip; pipe frosting on each cupcake.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Mini Cupcake Bite, Sodium 40 mg, Sugar 13 g, TransFat 0 g
MANGO-LIME SHORTCAKES
Enjoy this tropical dessert made using Bisquick Heart Smart® mix. Shortcakes full of mango-pudding mixture, topped with whipped cream - a mouth-watering treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, sugar, 1 teaspoon lime peel, the milk and oil until soft dough forms. Drop dough by 2 spoonfuls onto cookie sheet.
- Bake 9 to 12 minutes or until golden brown. Cool 10 minutes.
- Meanwhile, in small bowl, mix pudding, lime juice and 1/2 teaspoon lime peel until well blended.
- Split warm shortcakes. Fill and top with mango and pudding mixture. Top with whipped topping.
Nutrition Facts : Calories 330, Carbohydrate 57 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 29 g, TransFat 0 g
MANGO-JALAPEñO CUPCAKE STACKS
Add a bit of Caribbean flair to dessert time with these fanciful sweets. They take basic cupcakes to a whole new level!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and mango nectar and 1/2 cup milk, about half at a time, beating just until blended. Stir in 2 tablespoons lime peel and the chile.
- Divide batter evenly among muffin cups, filling each about one-third full.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In large bowl, beat cream cheese, butter, 1 1/2 teaspoons vanilla and 3 teaspoons milk with electric mixer on low speed until smooth. On low speed, beat in powdered sugar, 1 cup at a time. Gradually beat in just enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
- Cut each cupcake horizontally in half. On each cupcake bottom, spread about 1 tablespoon frosting; top with 1 teaspoon mango and 1 teaspoon coconut. Cover with cupcake tops. Frost top of each cupcake with 1 heaping tablespoon frosting. Top each with about 1 teaspoon mango and 1 teaspoon coconut. Garnish with lime peel.
Nutrition Facts : Calories 390, Carbohydrate 60 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 47 g, TransFat 1 1/2 g
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