Today, as a farewell breakfast to our family friends who stayed with us for just a few days, I made these delicious, moist mango muffins. I was thinking along the lines of banana bread except with mango puree instead of mashed bananas. Also, I had some mango puree from Trader Joe's in the freezer, so I didn't even end up having to clean out the food processor--no wonder it was a great morning!
1 1/2 cups flour (I used spelt, but I'm sure any other flour would work well, too)
1/2 cup old-fashioned oats
1 cup puffed brown rice cereal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup unsweetened applesauce
1 cup pureed mango, thawed if using frozen puree
3/4 cup milk (dairy or non-dairy)
1/4 cup sucanat or brown sugar
1/4 cup canola oil
1 egg or egg substitute (see Healthy Tips page)
1 cup finely chopped fresh mango
1/2 cup finely chopped almonds
1. Heat oven to 400 degrees F. Line 18 muffin cups (a tray and a half) with paper liners, then SPRAY THE LINERS (I didn't do this, and my muffins stuck to the liners!).
2. In a large bowl, combine all the dry ingredients (flour through nutmeg).
3. In another bowl, combine the wet ingredients (applesauce through egg).
4. Add the wet ingredients to the dry ingredients, mix just until combined.
5. Stir in the chopped mango to the batter.
6. Scoop the batter into the prepared muffin cups, then sprinkle with the almonds
7. bake for 18-20 minutes, until a toothpick inserted in the muffin comes out clean.
Now I'm figuring out what to make for Mother's Day tomorrow! Something involving strawberries and ricotta...