Mango Muffins

    40 mins

    These fruity muffins are fragrant, rich and hearty. I often freeze chopped fresh mangoes, so I can make these muffins when they're not in season.

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    Serves: 18 

    • 2 cups flour
    • 1 cup sugar
    • 2 teaspoons baking soda
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 3 eggs, lightly beaten
    • 3/4 cup vegetable oil
    • 1 tablespoon lime juice
    • 2 cups diced ripe mango
    • 1 medium ripe banana, mashed
    • 1/2 cup raisins
    • 1/2 cup chopped walnuts

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. 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.
    2. 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.

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