Mango
Paradise Muffins
This
time of year, the mangos look so luscious, especially since the local
fruit is not on yet. With a little luck, you’ll find firm, ripe
mangos without bruises at reasonable prices. Load up on them.
Now what to do with
all those luscious mangoes?
Mangos work well
in muffins and quick breads where the moisture enhances the bread.
The following recipe
calls for diced mangos and coconut. The recipe also calls for a touch
of allspice which complements the mango well. They are topped with a
brown sugar streusel. These are great, moist muffins that bake into
well-domed attractive treats you’ll want to share with your guests.
Mango Paradise
Muffin Recipe
Ingredients
2 cups all-purpose
flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon allspice
3/4 cup shredded, sweetened coconut
2 large eggs
1 cup buttermilk
1/4 cup butter, melted
1/3 cup brown sugar
1 cup diced mangoes
3 tablespoons all-purpose
flour
3 tablespoons brown sugar
1/4 teaspoon cinnamon
3 tablespoons butter
Directions
Preheat the oven
to 425 degrees.
1. In a medium bowl,
mix the dry ingredients together including the coconut.
2. In another bowl, whisk two large eggs. Add the milk, melted butter,
and brown sugar. Add the mangoes.
3. With a spatula, mix the dry ingredients into the liquid mixture.
Stir until just combined. Spoon the batter into 10 to 12 well-greased
muffin tins. Ten muffins will give you large, nicely-domed muffins.
Fill any unused muffins cups half full of water.
4. For the streusel topping, mix together the three tablespoons flour,
the three tablespoons brown sugar, and the cinnamon. Cut in the three
tablespoons batter until crumbly. Spoon the topping over the batter
in the muffin tins.
5. Bake for 15 to 18 minutes until they test done with a toothpick.
Let the muffins sit in the tins for a few minutes and then remove them
to wire racks to cool.
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