Mango Muffins Recipes

MANGO MUFFINS

Mango Muffins image

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.

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 238 calories, Fat 12g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

FRESH MANGO MUFFINS

Fresh Mango Muffins image

This muffins are the best. Moist, soft, and so flavorful. To get the best and the most of mango flavor, I do not add or mix with other fruits or spices. It's mango muffins. I got a lot of compliments every time I served this to my friends and family.

Provided by indomacarons

Categories Bread Quick Bread Recipes Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 8

Ingredients

1 ½ cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 pinch salt
3 eggs
¼ cup heavy whipping cream
¼ cup unsalted butter, melted
3 cups mango - peeled, seeded, and cubed

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.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 23.6 g, Cholesterol 63.5 mg, Fat 7.2 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 102.3 mg, Sugar 10.4 g

CITRUS-MANGO MUFFINS

Citrus-Mango Muffins image

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

Ingredients

1 egg
2 cups Gold Medal™ all-purpose flour
1/3 cup granulated sugar
1 tablespoon grated lime peel
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 medium mango, cut lengthwise in half, pitted and diced (1 cup)
1/2 cup powdered sugar
3 to 4 teaspoons lime juice

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

SUNRISE MANGO-COCONUT MUFFINS

Sunrise Mango-Coconut Muffins image

Moist and flavorful, but not too sweet. These delicious muffins are a family favorite! Add a little ginger if you are feeling adventurous.

Provided by gerdmenu

Categories Bread Quick Bread Recipes Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
½ cup shredded coconut
½ cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
3 large eggs
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups canned mango puree

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper or foil liners.
Combine flour, coconut, sugar, baking powder, cinnamon, and salt in a bowl.
Blend eggs, butter, and vanilla extract to a creamy consistency in a separate bowl. Add flour mixture and stir until smooth. Fold in pureed mango.
Divide batter evenly among the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 33.5 g, Cholesterol 56.7 mg, Fat 6.2 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 158.6 mg, Sugar 9.7 g

MANGO MUFFINS

Mango Muffins image

Posting this for ZWT 2006 (Asian region). Mangoes in a muffin... oh my. One of my favorite fruits turned into high carb heaven! YES!!!

Provided by JanetB-KY

Categories Quick Breads

Time 39m

Yield 12-14 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups mangoes (or 1 cup fresh mango and 1 banana)
1 large egg
1/4 cup vegetable oil
3/4 cup buttermilk
1 1/2 teaspoons baking powder
1 pinch salt
3/4 cup sugar
1/2 teaspoon ground allspice
1 1/2 cups flour
1 teaspoon vanilla extract
1/4-1/2 cup sweetened flaked coconut, as desired

Steps:

Preheat the oven to 375 degrees Fahrenheit & grease the muffin tins or use paper or foil liners.
Mash the mango pieces into a soft pulp; if using banana, cut into pieces, mash, and stir in with the mango.
In a small bowl, use a fork or wire whisk to mix the egg with the vegetable oil and the buttermilk until well blended.
In a large bowl, mix the baking powder, salt, sugar, and ground allspice with the flour.
Add the egg, oil, and buttermilk mixture to the flour to form a lumpy batter; do not overmix.
Stir in the vanilla extract, mashed fruit, and coconut if using then spoon the batter into muffin tins, until they are approximately 2/3 full.
Bake for 22 - 24 minutes, or until a toothpick comes out clean; let cool on a wire rack for 5 minutes.

Nutrition Facts : Calories 182.3, Fat 6, SaturatedFat 1.4, Cholesterol 18.2, Sodium 86.1, Carbohydrate 29.9, Fiber 0.9, Sugar 17.2, Protein 2.8

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