Miniature Mango Muffins Recipes

MANGO MUFFINS

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.

FRESH MANGO MUFFINS

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.

MANGO MUFFINS

Steps:

• Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice. Combine flour, baking powder, salt and sugar in a large bowl.
• In a separate bowl combine oil, milk, and egg.
• Mix liquid ingredients with dry until just moist and stir in the mango pulp.
• Fill greased muffin tins, or paper muffin cups two-thirds full.
• Bake at 400°F for 15-18 minutes.
• They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.

MINIATURE MANGO MUFFINS

Steps:

• Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine mango, oil, egg, milk, rum and extracts; add liquid mixture to dry ingredients, stirring just until dry ingredients are moistened.
• Spoon batter into miniature muffin pans coated with cooking spray, filling ¾ full. Bake at 350 degrees for 10 to 12 minutes or until golden. Remove from pans, and let cool slightly on a wire rack.