Exotic Mango White Chocolate Brownie Muffins Healthier Recipes

EXOTIC MANGO WHITE CHOCOLATE BROWNIE MUFFINS (HEALTHIER)

Steps:

• In a medium sized pot cover parsnip chunks with water and bring to a boil. Reduce heat to medium and simmer for about 15 minutes or until very tender (pierce them with a knife or fork to test for doneness). Drain and blend into a very fine mash (I use my hand held blender for this). Measure out 15 oz of puree (about 1 3/4 c) and allow to cool.
• In a large bowl combine chocolate cake mix, ground allspice, mango pieces and chocolate chips.
• Using a wooden spoon fold in the 15 oz of parsnip puree and enough tea to make a stiff, very thick, but not dry dough. You might need more or less than the 6 tbs I listed, that really depends on the type of cake mix you use, the parsnips and the weather. lol.
• Spoon batter into a greased or paper-lined muffin tin. Sprinkle with the (turbinado) sugar if using and bake in the preheated oven at 175°C/350°F for 15-20 minutes or until tester inserted in the center comes out clean. If you prefer a fudgier brownie muffin aim for 15 minutes.
• Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.

HEALTHY LOW CALORIE BROWNIES

Steps:

• In a microwavable safe bowl add the honey
• Microwave 30-45 sec (or until liquid-y)
• Now add in the unsweetened cocoa powder and mix until combined
• Set that bowl aside and get out a larger bowl for your dry ingredients
• Add all dry ingredients to the bowl and combine well
• Set that bowl aside and bring back your honey mixture
• Add the rest of your wet ingredients to the honey mixture and mix until smooth and chocolatey
• Now pour the wet ingredients into the dry and combine all of the ingredients until smooth
• In an 8x8 baking tray add your batter and bake at 350 degrees | 177 Celsius for around 25 minutes
• Cool in the tray for about 5 minutes and then transfer to a wire rack to finish cooling