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Mango Macadamia Muffin
Prep: 30 min Cook: 35 min Servings: 12by Meghna Patel26 recipes>Mango Macadamia Muffin is my tribute to my trip to Kauai. These are so light, fluffy, and tropical, healthy and delicious that there were gone in minutes. Ingredients
- 1 and 1/ 4 cup Fresh Mango Pulp
- 2 Cups Whole Wheat Flour (I used Organic Whole Wheat Flour)
- 3 Tbsp Chopped Macadamia Nuts
- 4 Tbsp Shredded Sweetened Coconut
- ½ Cup Sugar
- 1 Tbsp Baking Powder
- ½ Tsp Salt
- ¼ Whole Cup Milk
- ¼ Cup Oil ( I used light olive oil but vegetable, canola, or corn oil would be ok)
- 2 large eggs, beaten (One whole and one egg white)
- 1 Tbsp Pure Vanilla Extract
Directions
- 1. Preheat the oven to 400ËF.
- 2. Lightly grease 12 muffin cups or place liners in each muffin mold.
- 3. Peel, dice and puree 2-3 Mangoes to get 1and ¼ cups of puree. Number of mangos you will need will depend on the size.
- 4. Rough chop Macadamia Nuts.
- 5. In a mixing bowl, mix Flour, Sugar, Baking Powder, and Salt.
- 6. Mix Mango Puree, Milk, Eggs, Oil and Vanilla Extract in another mixing bowl.
- 7. Slowly pour liquid ingredients into dry ingredients. Mix with a whisk as you pour.
- 8. Once everything is well incorporated, add Macadamia Nuts and Shredded Coconut and fold them in without over mixing.
- 9. Spoon batter into Muffin tray.
- 10. Bake them for 30 minutes and check to see if the muffin has turn light pink or golden and fork/tooth pick comes out clean.
- 11. Take them out of the oven and let them sit for 5-10 minutes.
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