From The Kitchen Of Rachelle Underwood

Wednesday, June 8, 2011

Mango Muffins

We have a mango tree in our backyard. Mango season in Hawaii is in the summer, so we have been enjoying amazing mangos! They taste so incredibly good straight from the tree. They are slightly warmed from the sun (I know warmed mango sounds gross, but it's so good). We have probably had about 50 mangos from our trees so far, and probably another 50 to go. My husband eats 3 a day!
We have breakfast for dinner at least once a week in our family. I decided to make these muffins to go with our eggs and bacon. Muffins are a great way to have something sweet on side, when you don't want to make pancakes. Plus, we eat the leftover muffins the next day for breakfast. I think this muffin base is good for any fresh fruit. I packed mine FULL of mangos. My husband said they tasted like mango/peach cobbler. I guess that's a compliment??? if you do not have or like almond extract, leave it out. But, you know how I love anything almond!

Mango Muffins

2 mangos, peeled, and chopped (about 1 1/2 cups)
1/2 c shredded coconut
2 1/2 c flour
1/2 c sugar
1/4 c brown sugar
1 tbs baking powder
1/2 tsp salt
1/4 c oil
2 eggs
1 c milk
1 tbs vinegar
1 tsp vanilla
1/2 tsp almond extract (optional)

In a separate measuring cup, measure milk and vinegar, stir, and then let sit. (You are creating your own buttermilk) Preheat oven to 350 degrees. Spray muffin pan with cooking spray, set aside. In a medium bowl combine sugar, oil, and eggs, mix well. Add vanilla and almond extract, mix. Combine salt, baking soda, and flour in a bowl. Add milk and flour a little bit at a time, until combined. Stir in chopped mango and coconut. Fill muffin tins to the top. Bake for 15-20 minutes or until done.

1 comment:


I am seriously jealous. A mango tree! AWESOME. I heart heart mangoes! I am going to try this recipe for sure.