I substituted 1/4 cup applesauce for half of the butter, used whole-grain flour, and added 1/4 cup of mango juice to increase the mango flavor. I also used almost 2 cups of diced mango, and 1 cup frozen blueberries, and reduced the sugar to 3/4 cup. I folded the blueberries into the dough very carefully, so that they would not pop, to preserve the mango flavor. The muffins came out great, very delicate and moist. I guess if you like more blueberry flavor, 1 cup of mango is enough, and if you prefer the mango flavor, use 2 cups of mango and be careful not to pop the blueberries while mixing.
Next time, I will add 1/4 teaspoon of ground ginger to the batter, and use just plain unsweetened coconut flakes as a topping.
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I substituted 1/4 cup applesauce for half of the butter, used whole-grain flour, and added 1/4...