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Brooks Tropicals
Side Dish

MANGO MUFFINS

Nothing could be nicer than the tropical taste of warm mango muffins for breakfast. And they are so quick and easy to make. Remember, overbeating results in a tough texture. Muffins baked in paper baking cups stay fresh longer. Leftovers can be frozen and reheated.

INGREDIENTS:

8 tablespoons unsalted butter, at room temperature
1/4 cup cornflake crumbs
3/4 cup packed light brown sugar
3 eggs
2 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground allspice
1 teaspoon salt
2 cups (about 2) ripe Brooks mangoes, peeled, pit removed, cut into 1/4-inch cubes
1 1/2 cups coarsely chopped walnuts or pecans
2 tablespoons dark rum
1 teaspoon grated lime zest

Yield: about 2 dozen

DIRECTIONS:

1. Preheat oven to 400° F.
2. Lightly coat 24 muffin cups with 2 tablespoons of butter, or with nonstick cooking spray, or line them with paper baking cups. If not using paper liners, sprinkle with cornflake crumbs; tap out excess.
3. Stir and toss together the flour, baking powder, allspice and salt until completely mixed.
4. Place the remaining 6 tablespoons of butter in a large mixing bowl and beat either by hand or with electric mixer until light and fluffy.
5. Gradually beat in brown sugar.
6. Add eggs one at a time, beating well after each addition.
7. Add the combined dry ingredients and beat just until the batter is blended; it should not be completely smooth.
8. Fold in Brooks mangoes, walnuts, rum and lime zest.
9. Spoon batter into prepared muffin cups, filling two-thirds full.
10. Bake for about 20 to 25 minutes or until tops are golden and a toothpick inserted in the center of a muffin comes out clean.
11. Cool in pans on wire racks for 5 minutes before removing from pans.


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