Recipe by indomacarons
"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."
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1 1/2 cups
heavy whipping cream
unsalted butter, melted
mango - peeled, seeded, and cubed
These are great with some changes. I added half a cup of unsweetened shredded coconut, a teaspoon of vanilla, 2 full cups of flour (1/2 a cup of that was whole wheat), 2 cups of diced mango, and milk instead of cream. Great for breakfast with coffee!!
3 cups of mango seems too much & out of the proportion to the flour.
I tried making it using only one mango (probably 1.5 to 2 cups after dicing it finely), and I feel like it would have been better to use two. I'm used to using only 1 egg for a batch of muffins, so I was surprised to see that this recipe called for 3. However, I used 3 anyway, and I'm glad I did because that gave the muffins a nice cake-like texture. These are not excessively sweet like the muffins you buy in the store, so if you want something sweeter, you may want to double the sugar, but for those who want something healthier, you could probably omit the sugar entirely and use low-fat or skim milk in place of the heavy cream.
I will definitely make these again. Very moist, semi-sweet muffin. I like that this recipe is very flavorful without overdoing the amount of sugar and butter. Using ripe mangos gives you all the sweetness needed.
I made these with sugar substitute and they were good!
After cooking for nearly an hour the muffins are still really wet. 2 cups of flour and two mangoes next time. Kids judged it to be a little tart, so more sugar also
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Mango Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 169
** Calories from Fat: 65
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