Today was mango day in my household. I made the always outstanding Shrimp with Mango & Basil
recipe for lunch, then I thought "hmm, what to do with this extra mango?" My next thought was, "I really want to bake something" (baking is a stress reliever). Luckily, my brain was not too far gone and I was able to put two and two together and get a reasonable answer: Mango-Cardamom Muffins!
This recipe is from the November 2000 issue of Cooking Light
and boy oh boy are these muffins good! The picture, as usual, does not do it justice. I was trying to ensure you could see the mango-ness. Oh well.Mango-Cardamom Muffins
2C all-purpose flour
2t baking powder
1/4t baking soda
1/4t ground cardamom
1C chopped peeled ripe mango
3/4C low-fat buttermilk
1/4C butter or stick margarine, melted
1t vanilla extract
1 large egg
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through cardamom) in a medium bowl; make a well in center of mixture. Stir in mango. Combine buttermilk, butter, vanilla, and egg; add to flour mixture, stirring just until moist (batter will be stiff).
Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 2 tablespoons sugar. Bake at 400° for 23 minutes or until the muffins spring back when touched lightly in center. Remove muffins from pans, and cool on a wire rack.
Yield: 1 dozen (serving size: 1 muffin)
NUTRITION PER SERVING: CALORIES 187(24% from fat); FAT 5g(sat 2.7g,mono 1.4g,poly 0.4g); PROTEIN 3.4g; CHOLESTEROL 29mg; CALCIUM 72mg; SODIUM 259mg; FIBER 0.8g; IRON 1.2mg; CARBOHYDRATE 32.4g
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