Mango Muffins

Serves: 5
Total Calories: 425
Yield: 12 muffins


2 ripe mangos pulp (1 1/3 cups)
2 tablespoons cooked oatmeal
1/2 cup orange juice
1/2 cup sorghum molasses or liquid sweetener
3 tablespoons canola oil
1/2 teaspoon vanilla extract
2 cups unbleached white flour
1/2 cup barley flour
3/4 cup raisins (optional)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt


Preheat the oven to 350°F.

To get the pulp off the mango, slit it in half the long way. Twist it open and scrape the pulp off the seed and away from the skin with a spoon.

In a food processor, blend the mango pulp, oatmeal, and orange juice. Transfer the mixture to a mixing bowl.

Add the molasses, oil, and vanilla to the bowl, and mix well.

Sift the dry ingredients into the liquid ingredients, and blend well. Add the raisins and fold in. Fill lightly oiled muffin tins full to use all the batter. Bake for 20 minutes.

Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Nutritional Facts:

Serves: 5
Total Calories: 425
Calories from Fat: 73

This Mango Muffins recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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