a muffin question ... mango yay or nay?
Hey ... been a bit swamped lately with stuff. Life has been hectic and I've been going to bed early. Plus, I'm seeing someone lately. It's a bit .. different than the last boy. We'll see how it goes. So, here I post again. The other day there was a sale on blueberries so I bought a lot and ended up making blueberry muffins. Saw this recipe on TV and it looked seriously good and healthy. Verdict? Incredibly moist and not too sweet. I loved it. AND! Easy to make. Bonus! And everyone that I gave them to loved them also. Will make again.
Makes 12
Ingredients:
1/3 cup (75 mL) canola oil
1/2 cup (125 mL) honey
2 large eggs
1 1/4 cups (300 mL) 2% plain yogurt
1 teaspoon (5 mL) finely grated orange zest
1 cup (250 mL) whole wheat flour
1 cup (250 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) ground cinnamon
1/2 teaspoon (2 mL) salt
1 1/2 cups (375 mL) fresh blueberries
Directions:
1. Preheat oven to 375 °F (190 °C) and line a 12-cup muffin tin (or 36 cup mini muffin tin) with paper liners (alternately, tins can be greased).
2. Whisk oil, honey, eggs, yogurt and orange zest to blend.
3. In a separate bowl, combine flours, baking powder, baking soda, cinnamon and salt.
4. Add to yogurt mixture and stir just until blended.
5. Add blueberries and spoon batter into prepared muffin cups.
6. Bake for 20 to 22 minutes, until muffins spring back when touched.
Now, here's a question. Anyone ever had a mango muffin? Someone asked me to make them as a gift for someone and I've never had one. Search on the net came up with several recipes. Some with ginger. Some with lime. Some with pulp and some without. What would work? Do you have a clue??? Here's a list of potential recipes. What do you think for the more experienced cooks??? Most say the mango flavor just disappeared after baking. That was no good. ARGH!
Will do some more research.
Makes 12
Ingredients:
1/3 cup (75 mL) canola oil
1/2 cup (125 mL) honey
2 large eggs
1 1/4 cups (300 mL) 2% plain yogurt
1 teaspoon (5 mL) finely grated orange zest
1 cup (250 mL) whole wheat flour
1 cup (250 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) ground cinnamon
1/2 teaspoon (2 mL) salt
1 1/2 cups (375 mL) fresh blueberries
Directions:
1. Preheat oven to 375 °F (190 °C) and line a 12-cup muffin tin (or 36 cup mini muffin tin) with paper liners (alternately, tins can be greased).
2. Whisk oil, honey, eggs, yogurt and orange zest to blend.
3. In a separate bowl, combine flours, baking powder, baking soda, cinnamon and salt.
4. Add to yogurt mixture and stir just until blended.
5. Add blueberries and spoon batter into prepared muffin cups.
6. Bake for 20 to 22 minutes, until muffins spring back when touched.
Now, here's a question. Anyone ever had a mango muffin? Someone asked me to make them as a gift for someone and I've never had one. Search on the net came up with several recipes. Some with ginger. Some with lime. Some with pulp and some without. What would work? Do you have a clue??? Here's a list of potential recipes. What do you think for the more experienced cooks??? Most say the mango flavor just disappeared after baking. That was no good. ARGH!
- The low sugar, whole wheat version
- just regular muffin base
- with lime and ginger
- a version that feels like the blueberry one I made above
- with vanilla???
- with rum
- cupcake version where they put mango extract, mango yogurt, mango puree
Will do some more research.