Easy Homemade Mango Muffins
These little muffins take minutes to mix up and are incredibly moist and delicious. They're great for breakfast, wonderful with a cup of tea or coffee, and can even fill in for dessert. The muffins include sugar, but not a huge amount, because mango puree contributes considerable sweetness on its own. I use Kesar mango pulp, which you can find at large grocery stores and ethnic markets. You won't need the whole can for the muffins, which means you'll have plenty of mango pulp left over for smoothies and other uses (it's really good in a smoothie, though!). I use white whole-wheat flour in the muffins, which boosts their nutrition but yields a lower-rising muffin. You can certainly substitute all-purpose flour for the white whole-wheat, if you'd prefer. The muffins will come out of the oven a peachy-orange--or mango!--color, and they will smell incredibly good. So beware of kitchen elves snatching the warm muffins and scarfing them down quickly. The muffins really are quite good, so perhaps the elves can be forgiven...
Homemade Mango Muffins -- Makes 12
1/3 cup of canola oil
2/3 cup of buttermilk
1 cup of mango puree
1 teaspoon of vanilla
1/2 cup of sugar
3/4 cup of white whole-wheat flour
3/4 cup of all-purpose flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
Coconut (optional but good)
Preheat the oven to 400 degrees and line a 12-cup muffin tin with cupcake liners or spritz the wells with non-stick cooking spray. In a large bowl, whisk together well the canola oil, buttermilk, egg, mango puree, vanilla, and sugar. Stir in the flours, baking powder, and salt with a spoon or spatula. You want the dry ingredients to be combined with the wet ones, but do not beat the batter! Just gently mix everything until it's barely combined. You can stir in half a cup of coconut if you'd like. Fill the wells in the muffin tin with the batter and sprinkle a little more coconut on top of each muffin, if you'd like. Bake the muffins for 20-25 minutes until golden and a pick inserted in a muffin comes out with no wet batter clinging to it. Let the muffins cool for about 5 minutes before removing them from the pan to cool completely.