MANGO-MACADAMIA MUFFINS
Make and share this Mango-Macadamia Muffins recipe from Food.com.
Provided by Steve P.
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- PREHEAT OVEN TO 400F degrees.
- For topping: Combine all ingredients except butter in a small bowl; mash in butter with a fork or rub in with your fingertips; chill until needed.
- Grease a 12-cup muffin tin; be sure to lightly grease area around the muffin wells so they won't stick as they rise.
- In a large bowl, whisk together egg, sour cream, milk, vanilla and melted butter; fold in mango.
- In another large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
- Make a well in the center of the dry ingredients and add mango mixture.
- Fold together just to moisten and evenly blend; the batter will be lumpy.
- Using a large spoon, quickly fill muffin wells with batter to the tops.
- Crumble topping over tops and bake 25- 30 minutes or until a toothpick inserted into center emerges with just a few crumbs clinging to it.
- Cool in pan 5-10 minutes; loosen muffins and tilt each on its side to cool further.
- Serve warm or at room temperature.
Nutrition Facts : Calories 260.7, Fat 11.7, SaturatedFat 5.8, Cholesterol 38.5, Sodium 225.1, Carbohydrate 36, Fiber 1.3, Sugar 16.1, Protein 4
MANGO MACADAMIA CRUNCH MUFFINS
Steps:
- preheat the oven to 190C/375F/Gas 5. sift dry ingredients (except sugar) together in a large bowl. add sugar and stir. beat together the eggs, vanilla extract, melted butter and buttermilk in another bowl. make a well in the center of the dry ingredients and add the egg mixture, stirring through with a fork until it is a lumpy paste. don't overmix. fold in the fruit. mix the topping ingredients together. grease the muffin pan or the interior of the paper cups and spoon in the mixture until 3/4ths full. top with a generous dollop of the macadamia sugar mix. if you are using the paper cups, place them in a shallow baking pan, about ½-1 inch apart (you may need to rotate the pan halfway through baking). bake for 20-25 minutes if in a regular muffin pan, 25-35 for the ones in paper cups, or until the centers cook through. cool on a wire rack.
FRESH MANGO MUFFINS
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
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
BETTER-THAN-BASIC MUFFINS
Begin with our basic batter and add your choice of mix-ins from our list of variations below to make blueberry, chocolate chip, bran-raisin, cherry-pecan, or corn muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
- In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
- Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).
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