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Mango Mini Muffins

User Rating 3 Star Rating (1 Review)


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  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tablespoons toasted wheat germ
  • 2 tablespoons brown sugar, firmly packed
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup ripe mashed mango
  • 1 tablespoon plus 1 1/2 teaspoons vegetable oil
  • 1 egg, beaten
  • 1 tablespoon skim milk
  • 1 teaspoons dark rum
  • 1/4 teaspoon coconut extract
  • 1/4 teaspoon almond extract


Combine first 6 ingredients in a large bowl; make a well in center of mix. Combine mango, oil, egg, milk, rum and flavorings; add liquid mix to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into greased and floured miniature muffin pans, or pans which have been lined with miniature muffin cups. Fill 3/4 full. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from pans and let cool slightly on wire rack.
Makes 18 mini muffins.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
decent muffins, Member fluffjackie

I had some over ripe mango and this was the perfect use of one mango. I didn't have the rum, coconut oil or wheat germ so I made some substitutions (used a pinch of shredded coconut instead of the oil, flax seed instead of wheat germ). I had to add a little extra milk and oil to get it to the right consistency. That said, they came out just fine - maybe a tad dry but I am sure with a little adjustment these would be even better. I'd make them again.

2 out of 2 people found this helpful.

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