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Add a photoMango Macadamia Muffin is my tribute to my trip to Kauai. These are so light, fluffy, and tropical, healthy and delicious that there were gone in minutes.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 12 Muffins
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Ingredientes
- 1 and 1/ 4 cup Fresh Mango Pulp
- 2 Cups Whole Wheat Flour (I used Organic Whole Wheat Flour)
- 3 Tbsp Chopped Macadamia Nuts
- 4 Tbsp Shredded Sweetened Coconut
- ½ Cup Sugar
- 1 Tbsp Baking Powder
- ½ Tsp Salt
- ¼ Whole Cup Milk
- ¼ Cup Oil ( I used light olive oil but vegetable, canola, or corn oil would be ok)
- 2 large eggs, beaten (One whole and one egg white)
- 1 Tbsp Pure Vanilla Extract
Direcciones
- 1. Preheat the oven to 400ËF.
- 2. Lightly grease 12 muffin cups or place liners in each muffin mold.
- 3. Peel, dice and puree 2-3 Mangoes to get 1and ¼ cups of puree. Number of mangos you will need will depend on the size.
- 4. Rough chop Macadamia Nuts.
- 5. In a mixing bowl, mix Flour, Sugar, Baking Powder, and Salt.
- 6. Mix Mango Puree, Milk, Eggs, Oil and Vanilla Extract in another mixing bowl.
- 7. Slowly pour liquid ingredients into dry ingredients. Mix with a whisk as you pour.
- 8. Once everything is well incorporated, add Macadamia Nuts and Shredded Coconut and fold them in without over mixing.
- 9. Spoon batter into Muffin tray.
- 10. Bake them for 30 minutes and check to see if the muffin has turn light pink or golden and fork/tooth pick comes out clean.
- 11. Take them out of the oven and let them sit for 5-10 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 12 servings | |
| Calories 166 | |
| Calories from Fat 59 | 36% |
| Total Fat 6.68g | 8% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.12g | |
| Cholesterol 35mg | 12% |
| Sodium 426mg | 18% |
| Potassium 107mg | 3% |
| Total Carbs 23.5g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 8.96g | 6% |
| Protein 4.02g | 6% |
