Mangococonutmuffins Recipes

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

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

I was going to make blueberry muffins when I realized that the kids had eaten all my blueberries, so I used mango pulp instead. This fork tender muffin will be very moist. It would be more appropriate at the breakfast table than trying to toss it into a lunch box. I want to thank JeannineMarie in MN for the two most recent pictures that she sent me to include with this recipe.

Provided by Bill Hilbrich

Categories Quick Breads

Time 33m

Yield 18 muffins

Number Of Ingredients 8

Ingredients

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar or 3/4 cup honey
1/4 cup vegetable oil
1 cup milk
1 egg
1 -1 1/2 cup mango, pulp of (2 very ripe mangoes)

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.

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