Mango Nut Muffins



I am attempting to use up my nut supply.  I buy nuts in large Costco bags and freeze some of them, while I make hubby happy with nutty baked goods.  This week, I made him two nutty desserts, both muffin recipes but one as a coffee cake.  I doubled the nuts in both recipes so if you make this and don't adore nuts, cut them in half and you are back to the original recipe.


I was excited about this recipe because it has mangoes and I leave some of the mango attached to the pit, for me.  Mango is such a treat.  This also has banana, my husband's favorite fruit but one he does not like in baked goods.  I used a banana that was not overly ripe, hoping it would not be so filled with flavor.  I think it worked since he did not pick up the banana flavor and it served its purpose in the batter.


Mango Nut Muffins  (allrecipes.com)

Ingredients :

2 cups gluten-free flour mixture
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup canola oil
1 teaspoon lemon juice (this called for lime and I had finished up my lime juice and had no limes, in the house.)
2 cups diced ripe mango
1 medium ripe banana, mashed
1 cup chopped walnuts

Method:

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 degrees F for 20-25 minutes or until a toothpick comes out clean. 

Cool for 5 minutes before removing from pans to wire racks.

Comments

  1. That GirlFebruary 27, 2012 at 7:15 AM

    I usually don't worry about using nuts up, I just keep them till I need them. Then again, they're not my husband's favorite, so I'm judicious about where I use them!

    ReplyDelete
  2. laxsupermomFebruary 27, 2012 at 9:47 AM

    I love mangoes, but have never baked with them before. This sounds delicious! Thanks for sharing.

    ReplyDelete
  3. YummyFebruary 27, 2012 at 4:32 PM

    What a delicious idea to use mangoes. I always eat mangoes fresh.

    ReplyDelete
  4. cityFebruary 27, 2012 at 10:47 PM

    nice opinion.. thanks for sharing....

    ReplyDelete
  5. Rambling TartFebruary 28, 2012 at 5:57 AM

    I love mangoes so much, Chaya, but I've never baked with them before. You've inspired me to try. :-)

    ReplyDelete
  6. Lisa @ Flour Me With LoveFebruary 29, 2012 at 1:43 PM

    These look so good... Thanks so much for sharing at Mix it up Monday :)

    ReplyDelete
  7. Michelle BMarch 2, 2012 at 11:45 PM

    Thanks for linking! I may have to take a cue from you and start using up my nut supply. I tend to hoard nuts like a squirrel :-)

    ReplyDelete
  8. Alea MilhamMarch 5, 2012 at 11:30 PM

    We love mangoes, but haven't yet baked with them. I bet they taste great in muffins!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more