Mango with Crystallized Ginger Muffins

Serves: 5
Total Calories: 462
Yield: 12 Muffins


1 1/2 cups whole wheat flour
1 1/2 cups unbleached flour
1/4 cup light brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
1 cup milk
1/2 cup honey
1 large egg
1 teaspoon rum flavoring
1 teaspoon grated lemon peel
3 tablespoons coarsely chopped crystallized ginger
1 (16-ounce) can mango well drained (or enough fresh mango to yield 1 cup puree)


1. Preheat the oven to 375°F.

2. Sift the dry ingredients together in a large bowl. Add the crystallized ginger 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, and then blend in 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: 462
Calories from Fat: 14

This Mango with Crystallized Ginger Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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