Serves: 5
Total Calories: 415
Yield: 12 Muffins

DRY INGREDIENTS
1 cup whole wheat pastry flour
1 cup unbleached flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
3/4 cup milk
1/2 cup peach or apricot all fruit jam
1/4 cup canola oil
1 large egg
1 teaspoon rum extract
1 teaspoon grated lemon peel
GOODIES
1 (16-ounce) can mango well drained (or enough fresh to yield 1 cup puree)
1 cup chopped dried papaya

1. Preheat the oven to 375°F.

2. Sift the dry ingredients together in a large bowl. Add the papaya and toss to coat.

3. Purée the mangoes in a food processor or blender to yield about 1 cup. Add the wet ingredients and pulse to blend. (You can also use a fork or potato ricer to mash the mangoes, then blend the wet ingredients by hand.)

4. Pour the wet mixture into the dry mixture. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 415
Calories from Fat: 111

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