Mango Macadamia Crunch Muffins Recipes

MANGO MUFFINS

Steps:

• Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice. Combine flour, baking powder, salt and sugar in a large bowl.
• In a separate bowl combine oil, milk, and egg.
• Mix liquid ingredients with dry until just moist and stir in the mango pulp.
• Fill greased muffin tins, or paper muffin cups two-thirds full.
• Bake at 400°F for 15-18 minutes.
• They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.

MANGO MUFFINS

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.

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.

MANGO-MACADAMIA MUFFINS

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.

FRESH MANGO MUFFINS

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.